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Tomato Basil Rice

post #1 of 4
6/14/09 at 9:18am
Thread Starter 
Hello guys!
Ive been thinking about making tomato basil rice. Im planning to use canned tomatoes, now my question is, can I use tomato juice instead of water?
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post #2 of 4
6/14/09 at 9:50am
I would use 1/2 tomato juice and 1/2 chicken stock and do pilaf style in oven:D
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post #3 of 4
6/14/09 at 9:54am
There are plenty of variables in such a dish. Technique and ratios of ingredients enters into it as well.

For me, I prefer water as i don't want to fuss with the dish much while it cooks. tomato is easy to scorch or burn so this is also a time when I like to cook in teflon. Keep the heat low and the tomato diluted. Keeps the rice long and unbroken.

You could certainly approach this more in the manner of a risotto where you stir it as it cooks to keep the tomato from burning and then the tomato juice could work better as you keep the tomato in motion. Probably better with a medium or short grain rice is my gut instinct.

Edit: Ed's suggestion is good too and follows with a low heat and dilute tomato principle.
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post #4 of 4
6/14/09 at 11:03am
Thread Starter 

Thanks!

Woah! Thank you guys!
Well Im planning to use medium grain rice, so intead of risotto it may look more like a congee, but hey is a nice idea to keep it in motion, I will let you know how it goes :smiles:
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