Tomato Risotto from Uncooked Rice

Tomato Risotto from Uncooked Rice

It is easier than you might think to make a restaurant-style risotto. It makes a good omurice (omelet-covered rice) or a doria (rice casserole).

Ingredients: Serves 1-2

Raw rice
1 rice cooker cup (180 ml)
Olive oil
1 tablespoon
1 clove
Canned tomatoes ( or tomato sauce)
1/2 of a can
Salt and pepper
a small amount
Soup stock granules
1/2 teaspoon
Melting cheese (e.g Parmesan cheese)
1-2 tablespoons


1. In a skillet over low heat, sauté the garlic in olive oil until fragrant. Add rice and sauté for about 1-2 minutes. Do not rinse the rice as we want the starch from the rice.
2. Once the color of the rice turns whitish, add the tomato sauce, then the soup stock granules. Add enough water to cover the rice. Mix the contents a few times and cook for 16-18 minutes.
3. If you find that all of the liquid has been absorbed while cooking, add a small amount of water once or twice. Check the toughness and texture of the rice. Add cheese, and salt and pepper to taste. Once the cheese melts, it is ready to be served.

Story Behind this Recipe

I rearranged a recipe I learned overseas to make it a bit simpler. It is very easy to make, while offering an al dente texture that is quite addictive and cannot be obtained using leftover rice.