Tomato Rice

Tomato Rice

Olive oil and black pepper complement the umami pairing of tomatoes and soy sauce.

Cooking time
30 minutes+
  • Nutrition facts are for one serving.
  • Time to prepare and cook rice is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

300 g (10.6 oz.)


1 Tbsp

a dash


1 & 1/2 Tbsp

1 & 1/2 Tbsp

400 ml (13.5 fl. oz.)


  1. Wash the rice and drain in a colander. Cover and set aside for 30 minutes.
  2. Remove the tomato stem, and cut a cross into the surface.
  3. Place (1) and (A) into a rice cooker to fill up to the correct amount of water for 2 cups (300 g / 10.6 oz.) rice and mix. Place (2) on top of the rice. If a rice cooker is not available, cook as usual in a pot.
  4. Once the rice is cooked, pour on the olive oil. Gently combine the ingredients together and place into individual bowls. Sprinkle each bowl with black pepper, if desired.

Cooking Basics

White rice - how to cook


Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.


Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.


Leave the rice in the colander for about 30 minutes to absorb water.


Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.


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