Buttered Tomato Jasmine Rice Pilaf Calories

A useful starting point is about one and a half measures of hot water for each measure of jasmine rice. Juicy tomatoes add moisture, so reduce the added water slightly if your tomatoes are especially watery.

Use measured liquid, rinse and drain the rice well, and avoid stirring it while it cooks. Keep the pan covered over low heat, then let the pilaf rest before fluffing; excess tomato juice can also make it soggy.

Yes, rinse the jasmine rice under cool water until the water runs less cloudy, then drain it thoroughly. Removing excess surface starch helps the grains stay more separate, especially in a pilaf cooked with juicy tomato.

Yes, canned tomatoes work, but drain them if they are very watery or reduce the cooking water slightly. Finely chopped fresh tomatoes or tomato pulp also blend easily through the rice without leaving large pieces.

Yes, basmati can replace jasmine rice, but the result will be less floral and the grains may cook differently. Follow the liquid guidance for your basmati and check for tenderness near the end of cooking.

Serve Buttered Tomato Jasmine Rice Pilaf with grilled chicken, kebabs, roasted vegetables, or a simple bean dish. A crisp salad or plain yogurt makes a fresh contrast to the buttery, tomato-rich rice.

Yes, replace the butter with olive oil for a dairy-free variation. The pilaf will have a different flavor, but the rice can still be briefly sautéed in the oil before adding tomato and cooking liquid.

Keep leftover pilaf in a covered container in the refrigerator and eat it within a few days. Cool it promptly rather than leaving cooked rice at room temperature, and reheat it thoroughly with a splash of water.

Yes, freeze cooled pilaf in airtight, meal-size portions. Thaw it in the refrigerator or reheat it from frozen with a little water, stirring until it is hot throughout; freezing may soften the rice slightly.