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For something a little different, try Luke Nguyen's pagoda rice steamed in lotus leaf recipe, or a fast-and-simple Thai-style fried rice recipe

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300g beefsteak tomatoes
2 red onions
1 clove garlic
2 tbsp sunflower oil
300ml meat stock
250g long-grain rice
Black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drop the tomatoes into boiling water for a few seconds, then skin, halve, deseed and remove the hard cores at the top. Dice the flesh. Peel and dice the onions. Peel and press the garlic.

Heat the oil in a pan and sweat the onions and garlic until translucent. Add the tomatoes and sweat briefly. Take out of the pan. Put the rice into the pan and sweat briefly, then add the stock and 75 ml water and cook, covered, over a low heat for 20 minutes, until the rice has absorbed the liquid.

Add the tomatoes and onions for the last 5 minutes. Season to taste with salt and pepper.