Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Dice the tomatoes small (peel them first if you like: blanch for 30 seconds in boiling water). Chop the onion and garlic cloves. Heat 900 ml of water.
- In a wide pan, heat the olive oil over medium-low heat and soften the onion with a pinch of salt for 5 minutes, until soft and translucent. Add the garlic and bay leaf and cook 1 more minute.
- Add the tomato and cook for 10 minutes, stirring now and then, until it breaks down into a sauce.
- Pour in the hot water, season with the salt and black pepper and bring to the boil. Add the carolino rice and cook over medium-low heat for 15 to 17 minutes, stirring occasionally, until the grain is cooked but still surrounded by broth.
- Turn off the heat, stir in the chopped parsley, remove the bay leaf and serve at once.
Shopping tip
This is one of the few rice dishes that calls for carolino: the grain's starch thickens the broth. With under-ripe winter tomatoes, add 2 tablespoons of tomato passata in step 3.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.