Crispy Parmesan Tomato Rice (Print-Friendly Version)
Toasty parmesan crust, sweet tomatoes, and fluffy rice blend for comforting, golden flavor in every bite.
# What You'll Need:
→ Main
01 -
200 g jasmine rice, rinsed and drained
02 -
30 ml olive oil
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
480 ml chicken or vegetable stock
06 -
40 g freshly grated Parmesan cheese
07 -
150 g cherry tomatoes, halved
08 -
10 g fresh basil leaves, chopped
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Rinse jasmine rice with cold water until the water runs clear. Drain thoroughly.
02 -
Heat olive oil in a large non-stick skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened and fragrant.
03 -
Add drained rice to the skillet. Stir to coat with oil and aromatics, and cook for 2–3 minutes until the rice is lightly toasted.
04 -
Pour in chicken or vegetable stock and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
05 -
Sprinkle the cooked rice evenly with Parmesan cheese. Top with halved cherry tomatoes, pressing them gently into the surface.
06 -
Increase heat to medium and cook uncovered for 5–7 minutes without stirring, allowing a golden crust to develop and the tomatoes to soften.
07 -
Remove from heat. Scatter chopped basil over the top and season with salt and freshly ground black pepper. Serve immediately for optimal texture.
# Additional Tips:
01 -
Do not stir the rice after adding Parmesan and tomatoes to ensure the formation of a crisp cheese crust.