Photograph of the finished Pomodori al riso

Italy · Cà chua nhồi cơm nướng kiểu Roma

Pomodori al riso

1 hr 40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 16
  • Photograph of Arborio rice Arborio rice 11.3 oz
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Italian basil Italian basil 3.5 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Cut off the top of the tomato, then scoop out the core and keep all the pulp along with the juice.
  2. 2 Grind the tomato pulp with garlic and basil, then mix with raw arborio rice.
  3. 3 Stuff the raw rice inside the tomato, not cooked rice, so that the cooked rice can absorb all the sweetness.
  4. 4 Stuff the rice into the sack only up to two-thirds full because the rice will expand considerably.
  5. 5 Arrange the potato cubes around the tomatoes, drizzle with olive oil, and cover the tomatoes with the potato cubes.
  6. 6 Bake at 180 degrees for 60 minutes, then let cool until warm before serving.

With an appliance

  • Air fryer 55 min

    Replace step 6: spray tomato peel oil, use a 195-degree hot air cooker for 39 minutes and rotate the basket after 20 minutes; the rice cooks faster but larger tomatoes must be arranged in a single layer, divided into batches.

Start cooking