How to make creamy tomato rice on Bimby in less than 20 minutes

Jyou tried a lot of recipes and you never managed to make your tomato rice creamy? We're here to help and we share a Bimby recipe. It is ready in less than 20 minutes and is perfect to accompany several dishes.

Be it meat or fish, everything looks good with a good tomato rice. This recipe was shared on the Bimby Recipe World website. Follow step by step.

Tomato rice on Bimby

Ingredients:
120 g onion
2 garlic teeth
200 g tomato (natural or pulp)
50 g olive oil
400 g rice needle
1200 g water
salt, q.b.

Method of preparation:
1- Place the onion, garlic, tomato and olive oil in the glass, pick 5 sec/vel 5 and saute 5 min/Varoma/vel 1.
2- Add rice, water, salt and program 18 min/100°C/Inverse speed /vel Cock Spoon. Serve right away.

And another tip

“In the middle of the cooking, stop Bimby, remove the lid and with the help of the spatula, drop the rice at the bottom of the glass.”

Read Also: Learn to make old-fashioned duck rice. The recipe is Filipa Gomes

And two more recipes on Bimby

Shrimp and mushroom laughter on Bimby

Ingredients:
40 g g grated parmesan cheese
40 g shallots
40 g butter
40 g olive oil
200 g shrimp, cooked without shell
150 g mushrooms, fresh
320 g rice w/ risotto
100 g white wine
860 g water
1 cube of vegetable broth
1 c. salt tea
coriander q.b., (to store)

Method of preparation:
1. Place in the glass the shallots and pick 5 sec/ vel 5. Lower with the help of the spatula what remained on the walls of the glass.
2. Add 20 g of butter, olive oil and laminated mushrooms, saute 3 min/ 120°C/vel 3. Add rice and program 3 min/ 100°C/ Inverse speed/vel 1, without the measuring cup.
4. Add the wine and schedule 1 min/100oC/ Inverse speed /vel 1, without the measuring cup
5. Add water, broth and salt, program 7 Min/100oC/ Inverse speed /vel 1 (see tip).
6. Add the shrimps cut into pieces and wrap with the spatula. Program 8 Min/ 100°C/ Inverse speed/vel 1.
7. Remove for a serving tray and wrap the remaining 20 g of butter and parmesan.
8. Decorate with chopped coriander. Serve right away.

Chicken curry in a few minutes

Ingredients:
2.5 c. curry powder soup
1 c. vinegar soup
100 g tomato pulp
1 pinch of saffron
1 ginger powder
50 g olive oil
300 g onion
3 garlic teeth
800 g chicken, cut into small pieces
salt, q.b.
3 cinnamon sticks
250 g coconut milk
100 g almonds, roasted and minced

Method of preparation:
1- Place the curry powder and vinegar in a container, and undo it until it has the consistency similar to a pope. Reserve.
2- Place the tomato pulp, saffron, ginger, curry and program 1 min/vel 4. Remove and reserve.
Put the olive oil, the onion, garlic in the glass and grind 10 sec/vel 7, so that everything is very homogeneous.
3- Add chicken, salt and program 7 min/100°C/Inverse/vel speed Dick spoon.
Add cinnamon sticks, reserved curry, coconut milk and program 13 min/90°C/Inverse/vel speed Dick spoon.
4- Sprinkle with chopped almond.