This baked rice with tomato and garlic confit is a deeply aromatic, comforting dish that balances richness with freshness. Slow-roasted cherry tomatoes, tender garlic, and fragrant herbs infuse every grain of rice with flavor, creating a dish that feels both nourishing and indulgent. It works beautifully as a side, yet it is satisfying enough to stand on its own as a main.

Why You’ll Love This Recipe

This recipe is wonderfully hands-off, relying on the oven to do most of the work. The confit method gently coaxes sweetness from the tomatoes and garlic while keeping everything soft and luscious. Baking the rice ensures perfectly fluffy grains every time, with no sticking or stirring required. It’s versatile, reheats well, and feels special enough for guests while still being easy enough for everyday cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 3/4 pounds (800 grams) cherry tomatoes
12 large garlic cloves or 25 small garlic cloves, peeled, halved if large
4 large shallots, cut into 1 1/4 inch (3 cm) pieces
1 1/4 cups cilantro stems, cut into 1 1/2 inch (4 cm) lengths, leaves reserved for garnish
3 tablespoons fresh thyme leaves
4 small cinnamon sticks, broken in half if large
7 tablespoons (100 ml) olive oil
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly cracked black pepper, plus more for seasoning
1 1/2 cups (300 grams) basmati rice
2 1/2 cups (600 ml) boiling water

Directions

Preheat the oven to 350°F (180°C).

Arrange the cherry tomatoes, garlic cloves, shallots, cilantro stems, thyme leaves, and cinnamon sticks in a large, high-sided baking dish measuring approximately 8 x 12 inches (20 x 30 cm).

Drizzle the olive oil evenly over the vegetables. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place the dish in the oven uncovered and bake for 1 hour, until the vegetables are softened and aromatic.

Remove the baking dish from the oven. Sprinkle the basmati rice evenly over the vegetables without stirring.

Increase the oven temperature to 450°F (230°C).

Season the rice with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Carefully pour the boiling water evenly over the rice and vegetables. Seal the dish tightly with aluminum foil.

Return the dish to the oven and bake for 25 minutes, until the rice is fully cooked.

Remove from the oven and let rest for 10 minutes without removing the foil. This resting time allows the residual steam to finish cooking the rice.

Uncover the dish, gently fluff the rice, and sprinkle with chopped cilantro leaves before serving.

Servings and timing

Servings: 6 as a side dish or 4 as a main dish
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Variations

You can add cooked chickpeas or white beans before baking the rice to make the dish more filling. For extra warmth, add a pinch of ground cumin or coriander along with the thyme. Fresh parsley or mint can replace cilantro if preferred, and jasmine rice may be used instead of basmati with similar results.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm gently in the oven at 325°F (165°C) until heated through, or microwave individual portions with a splash of water to restore moisture. The flavors deepen beautifully after resting overnight.

FAQs

Can I make this dish ahead of time?

Yes, this dish can be made a day in advance and reheated gently before serving.

Is this recipe suitable as a main course?

Absolutely. While it works well as a side, it is hearty enough to serve as a vegetarian main.

Can I freeze baked rice with tomato and garlic confit?

Freezing is possible, but the texture of the tomatoes may soften further. It is best enjoyed fresh or refrigerated.

What type of rice works best?

Basmati rice is ideal for its fragrance and long grains, but jasmine rice can also be used.

Do I need to stir the rice before baking?

No, keeping the rice undisturbed helps it cook evenly and remain fluffy.

Can I reduce the amount of garlic?

Yes, you can reduce the garlic slightly, but it becomes very mild and sweet once confited.

What can I serve with this dish?

It pairs well with roasted vegetables, grilled chicken, or lamb dishes, but it is also delicious on its own.

Is this dish spicy?

No, it is aromatic rather than spicy, with warmth coming from herbs and cinnamon.

Can I cut the recipe in half?

Yes, the recipe halves easily. Simply use a smaller baking dish and adjust accordingly.

Why is foil important when baking the rice?

The foil traps steam, ensuring the rice cooks evenly and stays fluffy.

Conclusion

Baked rice with tomato and garlic confit is a comforting yet vibrant dish that brings together simple ingredients in a deeply satisfying way. With minimal effort and maximum flavor, it’s the kind of recipe you’ll return to again and again, whether for a quiet family meal or a special gathering.

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