RECIPE 04 · PASTA & RICE
Tomato basmati rice
A pot of fragrant red rice can turn simple grilled vegetables or chicken into a complete dinner. This version uses basmati, warm spices and a measured amount of tomato paste for colour and flavour.
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A richer beginning.
Double-concentrated paste gives the rice a tomato base without adding pieces of tomato or unpredictable extra liquid. Keep the lid on during cooking so the grains steam evenly.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves / makes
- 4–6 as a side
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
300 g basmati rice
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
3 tbsp Ace Sabbah double-concentrated tomato paste
½ tsp ground cumin
½ tsp smoked paprika
500 ml low-sodium vegetable stock
½ tsp fine salt
2 tbsp chopped parsley
Method
Rinse well
Rinse the rice in several changes of cold water until the water is mostly clear. Drain thoroughly in a sieve.
Make the base
Heat the oil in a saucepan with a tight lid. Cook the onion over medium heat for 5 minutes. Add garlic, cumin and paprika for 30 seconds, then cook the tomato paste for 2 minutes.
Steam the rice
Stir in the rice, stock and salt. Bring to a boil, stir once and cover. Reduce to the lowest heat and cook for 15 minutes without lifting the lid.
Rest and fluff
Check that the rice is tender. If still firm and dry, add 2 tbsp hot water and cook covered for 3 minutes more. Remove from the heat and rest, covered, for 7 minutes. Fluff with a fork and finish with parsley.
At the stove
A small, heavy saucepan and a well-fitting lid help keep the rice from drying out. Avoid repeated stirring once the lid goes on.
At the table
Serve with grilled vegetables, plain yogurt and lemon wedges.