Recipe Source: Mowe, Rosalind. Culinaria Southeast Asia. H. F. Ullmann, 2008 p. 192
I needed a starchy side dish to serve for a small dinner party we had a little while ago. It had to stand up to lamb without overpowering any of the other dishes. It also had to offer something besides starch, for my own peace of mind. I decided on this rice dish – tomato is very healthy, especially cooked tomato. I made a few changes, as usual. I used brown rice instead of white because it offers more nutritional value. I therefore had to increase the liquid, which I did by increasing the amount of tomato juice. Tomato juice was substituted for tomato soup out of preference. I used olive oil instead of butter, also out of personal preference. I used ginger-garlic paste instead of making a paste out of ginger and garlic in a mortar and pestle to save time. I also added some spices to the tomato juice because I wanted to. The result was everything that it needed to be.
Tomato Rice (serves 6; approx. $0.42/serving)
1 ¾ cups brown rice, rinsed
2 ounces ginger-garlic paste
1 tablespoon olive oil
1 onion, thinly sliced
½ teaspoon kosher salt
2 ½ cups water
1 cup tomato juice
½ teaspoon ground turmeric
½ teaspoon ground cumin
- Saucepan with lid
- Heat the oil in the saucepan.
- Add the onion and sauté until golden brown.
- Add the ginger-garlic paste and cook another minute or two.
- Add the rice and mix well.
- Dissolve the turmeric and cumin into the tomato juice.
- Add the tomato juice along with the water and salt. Bring to a boil.
- Reduce heat, cover and cook until the rice is done and the liquid is absorbed.