Today I will show you how to make classic boiled rice super tasty. It takes just a few minutes and a few ingredients to transform it into what I call “seasoned rice”: cherry tomatoes, anchovies, spring onion, and basil. It is excellent both hot and at room temperature, making it a dish suitable for spring but also for hot summer days. Needless to say, its preparation is very simple, right?
Other recipes with boiled rice you may be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Seasoned Rice
In the preparation of this recipe I used ROMA rice, a rice with large grains that holds up very well during cooking.
- 1 3/4 cups Roma Rice
- 2 oz red spring onions (weight net of waste)
- 3 anchovy fillets in oil
- 1/3 cup dry white wine
- 7 oz cherry tomatoes
- 1 3/4 oz Taggiasca olives
- 2 tbsp tomato paste
- A few leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Large Pan
- 1 Mezzaluna
- 1 Pot
- 1 Colander
Preparation of Seasoned Rice
Peel the spring onion and chop it finely. I used a manual pull chopper which I find really convenient. If you wish to purchase it, you can find it by clicking HERE.
Wash the cherry tomatoes, pat them dry with kitchen paper, and cut them into pieces.
Using a mezzaluna, roughly chop the Taggiasca olives.
In a large pan, heat a few tablespoons of oil before adding the spring onion. Let it sizzle for a few moments, then add the anchovy fillets and let them melt, crushing them with the back of a wooden spoon.
When the anchovies have melted, pour the white wine into the pan and let it evaporate slightly.
Then add the cherry tomatoes, two tablespoons of tomato paste, the Taggiasca olives, and continue cooking for a few minutes, stirring occasionally. Season with salt only if necessary.
Meanwhile, cook the rice in plenty of salted boiling water; drain it al dente and immediately transfer it to the pan with the sauce. Carefully mix to combine all the ingredients well and let it season on the heat for a few moments. When done, flavor with some basil torn by hand.
Sprinkle the seasoned rice with freshly ground black pepper and serve it hot or at room temperature. Enjoy! Paola.
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