250 cc vegetable stock (no or reduced sodium)
1 ripe roma tomato
1 small clove or 2 tiny cloves garlic (1/2 for sauteing rice, 1/2 for pureeing)
1/2 tsp salt
1 tsp olive oil (for sauteing rice; not in photo)
Chop/dice tomato and onion.
Finely chop 1/2 garlic.
Puree tomato, onion and 1/2 garlic (non-chopped half) with a small amount of vegetable stock.
3a. (If cooking rice in a pot)
Heat oil, add rice, and saute on medium low heat.
Remove from heat, and let sit for 10 minutes.
3b. (If using a rice cooker)
After sauteing rice and garlic, put in rice cooker.
Add tomato-onion broth and salt, mix well, and cook.
When done, wait 10 minutes.
- I prefer to cook this in a pot, as it is easier to adjust the moisture level and resulting texture.
- When using a pot, do not stir rice while it is cooking.
- If using a standard round salad tomato, discard at least half of its liquid or reduce the amount of vegetable stock in order to prevent rice from becoming soggy. Moisture content is quite high with Asian rice, and extra liquid from ingredients can make the final dish soggy.
- Optional ingredients include chopped carrot, green/red sweet/spicy peppers (bell, jalapeno, serrano, etc), celery and cumin.
- This is a great way to use up Asian rice that is past its prime. Flavors from other ingredients nicely mask the defects.