I have been trying to find out the best method to cook tomato flavoured ‘Takikomigohan (rice that is cooked with ingredients and seasonings)’. After having made some errors, I know now that the easiest and the best way is using a good tomato pasta sauce. It already contains Olive Oil, Garlic, well cooked Onions, Herbs and the most importantly delicious Tomatoes. Using a rice cooker, it can be prepared so easily while you are cooking other dishes. As this ‘Tomato Pasta Sauce Takikomigohan’ goes so well with anything, it can be a great side dish.
Japanese Short Grain Rice 2 cups *180ml cup
Chicken OR Vegetable Stock 360ml *depending on the type of rice, you might need less
Tomato Pasta Sauce 1 cup
Salt *You possibly don’t need salt if the stock is salty.
Freshly Cracked Pepper
Parsley 1 tablespoon *finely chopped
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
- Drain the rice and put it into the rice cooker’s inner pot. Add the Stock (OR Water). Pour the ‘Tomato Pasta Sauce’ over and gently stir.
- Press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with the chopped Parsley.