asian rice recipe
The Best asian rice recipe
Crispy Baked Rice with Garlic Tomato Sauce
A simple, flavorful dish where fluffy rice gets crispy on the outside and pairs perfectly with a tangy garlic tomato sauce. Ideal for a quick weeknight meal.
🥘Ingredients
- 1 cup uncooked jasmine rice
- 2 cups water
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker or pot, combine rice and water with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for another 10 minutes. -
2
While the rice cooks, heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant. Pour in tomato sauce and simmer for 5 minutes until slightly thickened. -
3
Once the rice is fully cooked and resting, transfer it to a baking sheet. Spread it evenly into a single layer. Preheat oven to 400°F. Bake for 15–20 minutes, flipping halfway, until golden and crispy. -
4
Serve the crispy rice hot with the garlic tomato sauce spooned over the top.
🔧Equipment
- Rice cooker or pot with lid
- Mixing bowl
- Skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Rice with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Baked Rice with Garlic Tomato Sauce
1. How do I ensure my rice stays fluffy instead of turning mushy?
Use the right ratio of water to rice—typically 1½ cups liquid per 1 cup rice—and rinse the rice thoroughly before cooking to remove excess starch. Let it sit covered in the pot for 5 minutes after boiling before turning off the heat to steam it gently.
2. Can I substitute white rice for jasmine or basmati?
Yes, but the texture will differ. Long-grain white rice (like California brown rice) will mimic jasmine’s lightness, while short-grain varieties (like sushi rice) will be stickier. For best results, adjust the cooking time slightly—about 1 extra minute per cup for longer grains.
3. What if I don’t have a rice cooker? How do I cook it on the stovetop?
Simmer the rice in a pot with the water, bring to a boil, then reduce heat to low and cover. Let it cook undisturbed for 15 minutes, then turn off heat and let it steam for 10 more minutes. Overcooking is the biggest risk—keep an eye on it!
4. How can I make this rice extra fragrant?
Toast the rice grains in a dry pan for 1–2 minutes before adding water to release more aroma. Alternatively, rinse the rice with a splash of vinegar (like apple cider) during the rinse step for a subtle, bright flavor.
