Indian Tomato Rice

I couldn’t stop myself from trying- and sharing- one more recipe in Christopher Kimball’s Milk Street: The New Home Cooking book. 🙂 This recipe was inspired by Madhur Jaffrey’s tomato rice recipe in Vegetarian India.

This quick and versatile dish can be served as a side with seafood, chicken, or, as Kimball suggests, a simple fried egg. We ate it as a light meal with sautéed chard with garlic and cumin. I loved the layers of spices. I used serrano chiles instead of bird’s-eye chiles.

Yield: Serves 3 to 4

  • 1 cup white Basmati rice, rinsed
  • 1 1/4 cups water
  • 2 T tomato paste
  • 2 T 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 serrano or 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
  1. 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
  2. In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
  3. 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.
  4. Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
  5. Stir in the water-tomato paste mixture and bring to a simmer.
  6. Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
  7. Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes.
  8. Stir in the cilantro, fluffing the rice with a fork.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Indian Tomato Rice

  1. Sounds so good, such great flavours x

  2. That looks positively tasty! I might have to get that book. I’m so trying NOT to buy any more cookbooks! Maybe you could just post 20 or 100 more recipes, Josette?

  3. Wonderful. I still need to buy his cookbook!

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