Baked rice with confit tomatoes and garlic


Preparation info

  • Serves


    as a side
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This was my go-to side for a good few months, working well with pretty much anything else on the table. There’s also enough going on, flavour-wise, for it to be lovely as it is, as a main.

Peeling so many garlic cloves won’t win me any ‘simple’ brownie points, I know, but, once done, the simple joy of this dish is that the rice is baked in the oven rather than on the stove. For those who find creating perfectly cooked rice in a pan of simmering water strangely difficult, this will b