Also known as, the dangerous rice that you can eat all in one sitting.
We have baked rice in a 9×13 before and we are ready to do it again. This recipe, though, is very different. More 2023 if you will.
Sometimes, the side dish is the star of the show. You know? This baked rice dish is so satisfying and so easy to prepare, you will find yourself enjoying it and forgetting about the protein altogether.
Prepare it for Shabbos or Yom Tov, it reheats really well and gets even better when sitting in a warm oven or on a blech (hello crunchy corners!)
You can prepare this rice in any 9×13 but we recommend using a real 9×13 since it will give you more of that satisfying “rice crust” at the edges. Also, it will literally be an oven to table dish, pretty and all. Both types of 9x13s work really well though. We doubled this recipe for the photos; the recipe ingredients in this post are not doubled but they can easily be doubled in a 9×13.
This recipe starts out as a confit (confit means when you cook something in oil, so yes, the garlic that we serve Friday night with challah is called garlic confit).
First, just combine the tomatoes, garlic, olive oil and spices and bake. This is where the flavor comes in! (You can even broil them for a bit to get a nice blister).
Looks like it’s going to be a pretty one.
Then, add in the rice.
And the water.
All you need to do is mix again when this is ready and it’s ready to serve!
Garlic Confit & Blistered Tomato Rice
Ingredients
- 1 to 2 cups cherry tomatoes, any variety
- 1 cup peeled garlic cloves
- ¼ cup olive oil
- 1 tsp dry rosemary, if you like rosemary (it’s optional)
- 1 tsp salt
- ¼ tsp coarse black pepper
- 1 cup basmati rice (other varieties would work good too, but we prefer basmati)
- 2 cups water
- Additional salt and pepper to taste
Instructions
- Preheat oven to 350⁰. Place the tomatoes, garlic, olive oil, and spices in a 9×13 dish. Toss and cover.
- Bake for about 20 minutes and then uncover. Let the tomatoes and garlic blister a bit, if you want, turn on the broiler for a bit. The blistering gives it a good flavor.
- Remove dish from oven. Add the rice and water. No need to mix. Just cover again. Return dish to the oven for another 30 minutes, until rice is soft and water is absorbed. Mix, season to taste and serve.
Notes
Can I do this with mushrooms? I make a mushroom garlic confit all the time for Friday night…
Sounds good, let us know!
I like the idea of mushrooms over tomatoes!
How many garlic cloves?
1 cup
Looks yummy and easy but if u don’t like rosemary because it’s strong u can use thyme for a milder option
Putting it in the oven now thanks!!
Do you cover the dish when you put it back into the oven with the rice?
yes
I combine my leftover garlic and/or tomato-garlic confit with cooked quinoa all the time for a super flavorful quinoa
I’m curious why some of your posts are authored by “Between Carpools” instead of crediting a particular contributor.
Sometimes, its a joint effort! Like, more than one of us contributed to the recipe.
Can I make this in advance? How do I store it?
Absolutely! Simply cover and refrigerate. Reheat in oven or microwave.
I used brown basmati rice and cooked for 45 min. Delicious! Next time I would add chickpeas to add some protein.
Such a great recipe!
Just 1 cup of rice for a 9×13??
Yes, that is correct
I used very large tomatoes and the final result is very intensely flavorful so I probably could’ve done 1.5 or even 2 cups of rice with the listed amount of garlic and tomatoes.
My house smells amazing!
if i do with brown rice, how muc water and cooking time should be added
thanks
We never tried. Brown rice cooks differently. It needs more time. Let us know if you tried it and how it worked out!
I just tried it with brown rice. It was delicious! Ratio I used: 1 cup brown rice – 2.5 cups water. Baked for 40 min
Was sooo delicious!!!! Thanks for the amazing recipe !
So glad to hear!!
Is this recipe freezer friendly?
Haven’t tried freezing it. We usually have no leftovers
I froze and it worked perfectly
Looks delicious!! It’s in the oven now! My q is about the olive oil- the rice seems to be coming out oily… are we supposed to dump the oil out before adding the rice? Thank you!!
No, the oil is what makes it amazing…. Shouldn’t be too much anyway.. Part of the liquid you see is from the tomatoes.
Our guests loved it, didn’t put rosemary
Did this recipe a few times already. Each time the tin is licked clean! Even the ones who don’t go for rice loved it!!!
So amazing!!!! I’ve been making it since you posted it I think once a week. A hit every time!
I made this recipe recently. It’s really very flavorful and brings the five to a new level. It was enjoyed by my family and guests alike. Thank you!
If I double the recipe do I have to adjust the cooking time?
can i use garlic cubes instead of hole garlic?
No, that would defeat the purpose. You need whole cloves.
When doubling the recipe, do you need to change the cooking time at all?
Also do you soak or rinse the rise first?
Any thoughts on how this would work without the tomatoes?
I make it all the time without tomatoes. Fantastic recipe! We love it!
Found this is the roundup of 2023 faves and after trying it I can totally understand high it scored so high! This will definitely become one of my go to’s
Looks amazing! My kids dont like tomatoes but I always just serve them in their raw form and I wonder if they will like them cooked in this manner. Has anyone tried serving this dish to picky non tomato eaters?
Is the water hot or cold when I bake rice in the oven I usually use hot water ?
Thanks
I love this recipe – wondering if subbing quinoa for rice would work? To make it Pesach-friendly?
How many servings is this recipe?
Didnt love, didnt hate
Baked it for 44 minutes and it still has so much water??