• RECIPES

Recipe Directions

Put the rice in a bowl, then put water and let it for 10 '.

Rinse the rice very well under running water to remove the rice starch.

Squeeze the juice of 1/2 lemon into the rice.

In this way, you will not have to add much water during cooking.

Cut the grape tomatoes in half and put them in a bowl.

Cut the roma tomatoes into 4 and put a little salt. We squeeze them lightly with our hands to extract their juice. We leave them aside.

Grate the tomatoes in a bowl.

Cut the onion and the garlic.

Heat 2 tablespoons from olive oil in a deep casserole.

Add the grape tomatoes cut in half and sauté for 2' on high heat to change their color.

Put the cut tomatoes and their juices and let the tomatoes boil until evaporate their liquids, then let them in their oil for about 7' to 10'.

Add the remaining olive oil, the cut onion and the garlic.

Sauté for 2-3' to make the onion transparent, add the tomato purée and mix for one minute.

Put the rice and sauté.

Add the grated tomatoes to the tomato rice and water.

Lower the heat.

Put the lid and boil the rice around 13-15'.

Season with salt and pepper the tomato rice.

Put the herbs and mix them.

Take off the tomato rice while it is still juicy. It should be like a thick soup.

Put 2 ice cubes in the tomato rice and mix it.

Cover the tomato rice with a clean towel and let it aside for 10'.