Crispy Parmesan Tomato Rice (Print-Friendly Version)
Crispy cheese crust, juicy tomatoes, and tender rice in one easy, satisfying dish.
# What You Need:
→ Main
01 -
1 cup jasmine rice, rinsed and drained
02 -
2 tablespoons olive oil
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
2 cups chicken or vegetable stock
06 -
1/2 cup freshly grated Parmesan cheese
07 -
1 cup cherry tomatoes, halved
08 -
1/4 cup fresh basil leaves, chopped
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Rinse jasmine rice under cold water until the water runs clear; drain thoroughly.
02 -
Heat olive oil in a large non-stick skillet over medium heat. Add chopped onion and minced garlic; sauté for 2–3 minutes until softened and fragrant.
03 -
Add rinsed rice to the skillet and stir to coat with oil and aromatics. Cook for 2–3 minutes, allowing the rice to toast slightly.
04 -
Pour in stock and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
05 -
Evenly sprinkle Parmesan cheese over the cooked rice. Top with halved cherry tomatoes, pressing them gently into the surface.
06 -
Increase heat to medium and cook uncovered for 5–7 minutes without stirring, allowing a golden crust to form and tomatoes to soften.
07 -
Remove from heat. Sprinkle with fresh basil and season with salt and pepper. Serve immediately for best texture.
# Important Notes:
01 -
Do not stir after adding the Parmesan and tomatoes to ensure the cheese forms a crispy crust.