Crispy Parmesan Tomato Rice

Crispy Parmesan Tomato Rice delivers cozy comfort in every spoonful. Fluffy jasmine rice gets a savory boost from pan-toasted aromatics. Cherry tomatoes roast until sweet and jammy under a crunchy Parmesan lid for a weeknight meal that feels extra special.

I tried this when I wanted something cheesy and hearty but still fresh. My family loved how the crispy cheese crust goes with juicy tomatoes every time.

Ingredients

• Jasmine rice: gives the dish a fragrant and tender base try to find rice that smells floral when uncooked
• Olive oil: adds richness and helps achieve the golden crispy crust choose extra virgin for the best flavor
• Small onion: brings mellow sweetness to the mix pick one that feels firm and heavy for its size
• Garlic: infuses aromatic depth press the cloves for best release of flavor
• Chicken or vegetable stock: adds savory depth use homemade or low sodium for more control over saltiness
• Freshly grated Parmesan cheese: creates the irresistible crispy lid buy a wedge and grate it yourself for maximum melt and taste
• Cherry tomatoes: add bright juicy bursts find ripe ones that feel plump and look glossy
• Fresh basil: wakes up the dish with a pop of freshness use basil leaves with no black spots
• Salt: seasons everything to taste use flaky sea salt if you like a finishing touch
• Freshly ground black pepper: adds just the right warmth grind it just before using for punchiest flavor

Step-by-Step Instructions

Prepare the Rice:

Place jasmine rice in a fine mesh strainer and rinse thoroughly under cold water until the water runs clear. Let it drain well so it does not turn gummy as it cooks.

Sauté the Aromatics:

Warm olive oil in a large nonstick skillet over medium heat. Add finely chopped onion and minced garlic cooking them gently for about eight minutes. The onion should turn translucent and soft while the garlic gives off a mellow aroma.

Toast the Rice:

Add your rinsed rice to the pan stirring to coat every grain with oil and aromatics. Let it toast for two to three minutes until it faintly smells nutty. This step deepens the flavor and keeps the rice from sticking together.

Simmer Gently:

Pour in chicken or vegetable stock and bring everything to a gentle boil. Lower the heat to the absolute minimum and cover tightly. Let it simmer for about fifteen minutes. The rice should be tender and the liquid mostly absorbed.

Add the Toppings:

Scatter grated Parmesan cheese evenly across the surface of the cooked rice. Dot with halved cherry tomatoes pressing them gently into the rice to help them roast and release juices.

Form the Crispy Crust:

Turn the heat back up to medium but do not stir at all. Let it cook uncovered for five to seven minutes until the bottom and edges crisp up and the tomatoes collapse slightly.

Finish and Serve:

Remove from heat sprinkle with fresh chopped basil and season with salt and black pepper. Dish it up right away so you can enjoy the contrast between crispy and creamy textures.

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The crispy cheese layer over the fluffy rice always reminds me of my favorite part of childhood casseroles I still remember scraping up every last bit after family dinner The basil is my secret twist for extra spring flavor

Storage Tips

Leftovers store well in an airtight container in the fridge for up to three days. Reheat in a nonstick skillet over low heat to restore some of the crunchy cheese crust. Avoid microwaving if you want to keep that signature crisp edge.

Ingredient Substitutions

You can use arborio or short grain rice if you do not have jasmine though the texture will be a bit stickier. Swap out Parmesan for Pecorino Romano or a dairy-free cheese if preferred. If you are out of basil fresh parsley or chives also brighten up the finished dish.

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Serving Suggestions

This rice makes a fabulous main with a green salad or some roasted veggies on the side. It also works great as a comfort food side for roast chicken or grilled fish For extra protein top with a fried or soft boiled egg.

Cultural Notes

While crispy rice can be found in Persian tahdig and Spanish socarrat this recipe draws on the savory comfort of Italian risotto and the joy of a gratin crust The blend of fresh basil and Parmesan brings Mediterranean spirit to the humble skillet supper.

Common Recipe Questions

→ How do I achieve a golden cheese crust?

After topping the cooked rice with parmesan and tomatoes, cook uncovered on medium heat without stirring. This allows the cheese to melt and crisp, forming a golden crust on the rice surface.

→ Can I use another type of rice?

Jasmine rice is preferred for its texture, but basmati or long-grain white rice also work well. Adjust simmer time as needed to ensure tenderness.

→ Should I use chicken or vegetable stock?

Either stock adds rich flavor to the rice. Use chicken stock for a savory depth, or vegetable stock for a lighter touch and vegetarian option.

→ What’s the best way to serve this dish?

Serve immediately after cooking, garnished with extra basil. The contrast between the crisp top and tender rice is best when fresh and hot.

→ Can I add other vegetables or herbs?

Feel free to incorporate sautéed bell peppers or spinach, and experiment with herbs like thyme or oregano for added aroma and taste complexity.