Indian Tomato Rice
Makes 4 servings
Ingredients
1 cup white Basmati rice, rinsed
1 1/4 cups water
2 TB tomato paste
2 TB grapeseed or other neutral oil (I used canola oil)
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp brown or black mustard seeds
2 bird’s eye chiles, stemmed and halved lengthwise
1 garlic clove, finely grated
1 tsp finely grated fresh ginger
1 1/2 tsp kosher salt
1/2 pound cherry or grape tomatoes, quartered
1/4 cup chopped fresh cilantro leaves
Directions
In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice very well
In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chiles, garlic, and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute. Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
Stir in the water-tomato paste mixture and bring to a simmer. Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes. Stir in the cilantro, fluffing the rice with a fork.
Recipe by way of The Complete Milk Street TV Show Cookbook
The CookingBites recipe challenge: rice
Makes 4 servings
Ingredients
1 cup white Basmati rice, rinsed
1 1/4 cups water
2 TB tomato paste
2 TB grapeseed or other neutral oil (I used canola oil)
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp brown or black mustard seeds
2 bird’s eye chiles, stemmed and halved lengthwise
1 garlic clove, finely grated
1 tsp finely grated fresh ginger
1 1/2 tsp kosher salt
1/2 pound cherry or grape tomatoes, quartered
1/4 cup chopped fresh cilantro leaves
Directions
In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice very well
In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chiles, garlic, and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute. Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
Stir in the water-tomato paste mixture and bring to a simmer. Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes. Stir in the cilantro, fluffing the rice with a fork.
Recipe by way of The Complete Milk Street TV Show Cookbook
The CookingBites recipe challenge: rice
