Tomato Basil Rice

1. Rice - Long grain white rice yields the fluffiest result for this recipe. Other long grain rices - basmati and Jasmin - will also work fine but the rice will have a subtle aroma of the respective rices and both wellvery well with this recipe, especially basmati!

Medium grain white rice is the next best, followed by short grain rice. For brown rice, cook on low for around 40 minutes.

This recipe is not suited to paella, risotto or minute rice.

2. GENERAL RECIPE NOTES:- A small amount of tomato paste yields the fluffiest rice (compared to canned tomato, passata, puree etc)- Sugar takes the edge off tomato paste which is a bit sour- Basil goes black when heated. So the purpose of cooling the rice before adding fresh basil is to reduce this problem and get max basil flavour.- Use this recipe as a base for any herb you want. Just switch out the dried and fresh basil. Be mindful of herb strength - eg rosemary is very strong.

3. STORAGE - Keeps great in the fridge but benefits greatly from the addition of some fresh basil.

4. Nutrition per serving.

Nutrition Facts Tomato Basil Rice Amount Per Serving Calories 245 Calories from Fat 45 % Daily Value* Fat 5g8%Sodium 232mg10%Potassium 315mg9%Carbohydrates 43g14%Fiber 1g4%Sugar 3g3%Protein 4g8% Vitamin A 390IU8%Vitamin C 9.8mg12%Calcium 32mg3%Iron 1.6mg9% * Percent Daily Values are based on a 2000 calorie diet.