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 Post subject: Tomato rice?
PostPosted: Fri Oct 23, 2015 10:26 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
Folks,

I don't know if anyone other than me makes tomato rice. It's like a rice pilaf, only made with crushed tomatoes in place of some of the water. There's versions for Mexican, Burmese, New Orleans, and other cuisines.

The problem I've had with it is that the texture of the rice is always a bit weird. Kind of brittle-crunchy without actually being undercooked. It's not the same texture when I get it in restaurants. I kinda suspect that it has something to do with the acidity of the tomatoes, but I'm not sure. Ideas?

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 Post subject: Re: Tomato rice?
PostPosted: Sat Oct 24, 2015 7:11 am 
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Joined: Sun Oct 21, 2012 8:51 am
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Location: W. Montana
I'm probably oversimplifying but my first hunch would be that too much water was displaced by the amount of the tomato solids.


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 Post subject: Re: Tomato rice?
PostPosted: Sat Oct 24, 2015 8:02 am 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1149
It sounds like jambalaya is a form of this.

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 Post subject: Re: Tomato rice?
PostPosted: Sat Oct 24, 2015 8:35 am 
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Location: Chico, CA
Josh, not sure if this helps, but my family ate a lot of different rice with xxx. I just add the extra and keep the rest the same. If I was making this, I would add the crushed solids but keep the same proportion of rice to water (for long grain I use approx. 3 cups rice to 4 cups water, water to first knuckle).

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 Post subject: Re: Tomato rice?
PostPosted: Sat Oct 24, 2015 10:45 am 
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Thanks, all, will try next time.

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 Post subject: Re: Tomato rice?
PostPosted: Sat Oct 24, 2015 9:24 pm 
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I've also used several types of rice in jambalaya, and similar dishes, and have had similar results, though not all the time, using the same exact recipes. I thought that maybe it was the age of the rice, as with beans, but I was only guessing, and now I see that I'm not the only one that gets this! Jasmine rice had the most delicious flavor, as always, and never had any hard kernels, but it is just way too sticky. Basmati is also delicious, but gets more of this "crunchiness" than any other, including regular long grain. Par boiled works well, but needs more liquid, about 1/2 c to the 3 c water/tomato mix. One that works well, that I use because of the recommendation in Rick Bayless' s books, is the medium grain rice I find in Mexican markets. Stickier than the parboiled, but no uncooked kernels in those tomato dishes.

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