Rice and Tomato

Name: Rice and Tomato
Ingredients: 6 whole Ripe tomatoes (Medium size); 3 tbsp Butter (Divided for baking and basting); 225 g Long-grain white rice (Approx. 1 cup or 1/2 lb); 475 ml Vegetable stock or water (Approx. 2 cups, or enough for absorption method); 1 tsp Salt (To taste); 0.5 tsp Black pepper (Freshly ground)

A classic Anglo-Indian side dish featuring butter-roasted tomatoes served over fluffy rice that has been seasoned with the savory roasting juices. A simple yet comforting accompaniment.

Ingredients

6 whole Ripe tomatoes (Medium size)
3 tbsp Butter (Divided for baking and basting)
225 g Long-grain white rice (Approx. 1 cup or 1/2 lb)
475 ml Vegetable stock or water (Approx. 2 cups, or enough for absorption method)
1 tsp Salt (To taste)
0.5 tsp Black pepper (Freshly ground)

Instructions

1Preheat oven to 180°C (350°F). Wash the tomatoes. Cut them in half horizontally and gently squeeze out the seeds (pips).
2Place the tomatoes in a baking tin or ovenproof dish. Add about 2 tablespoons of butter to the tin. Place in the oven and bake until soft but holding their shape. Baste them occasionally with the melted butter during cooking.
3While the tomatoes are baking, wash the rice. Place it in a pot with the stock or water. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is fully absorbed and rice is tender.
4Once the rice is cooked and tomatoes are done, carefully pour all the buttery liquid from the tomato tin into the rice. Add salt and pepper, then stir well to combine the flavors.
5Transfer the seasoned rice to a serving dish. Arrange the baked tomatoes on top of the rice with the red, unbroken skin side facing up.