Baked rice with confit tomatoes and garlic

ottolenghi rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

preheat oven to 350°

Step 2

arrange the tomatoes, garlic, shallots, cilantro stems thyme and cinnamon sticks in a large high-sided casserole dish about 8x12. Pour in the olive oil add 1/2 teaspoon of salt a good grind of black pepper and place in the oven for 1 hour until the vegetables are soft. Remove from the oven, sprinkle the rice evenly over the vegetables, without stirring them together and set aside

Step 3

Increase the oven temperature to 450°

Step 4

Sprinkle half teaspoon of salt and plenty of black pepper over the rice and then carefully pour the boiling water over the rice. Seal the dish tightly with foil and place in the oven for 25 minutes, until the rice is cooked. Remove from the oven and set aside for 10 minutes still covered. Remove the foil sprinkle with the cilantro leaves, stir these very gently into the rice and serve