Roasted Tomato Crispy Rice Content

It’s here: the summer edition of our crispy rice. The original idea was inspired by the variety of crispy rice dishes we serve at Majordōmo, our restaurant in Los Angeles, and we’ve outfitted this version to feature juicy summer tomatoes. Serve it as a powerhouse side, or let it stand all on its own as the main course—and either way, be sure to opt for multiple kinds of tomatoes to really elevate your final result. Serves 6. 

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Heat oven to 425°F. Position one rack in the middle of the oven, and another on the second slot from the top. 

Toss cherry tomatoes with 3 tablespoons of olive oil and roast in the oven for 15 minutes, until they have just burst, but not fully broken down. Remove from the oven. 

Heat 3 more tablespoons of olive oil in a large braiser or skillet over medium high heat. Add onions and cook for 2 minutes. Add sliced garlic, then lower heat to medium low and cook an additional 8 minutes until they are very soft but not charred. (If onions or garlic are starting to char, lower heat.) 

Return heat to medium high, add rice, and cook for 2 minutes. Add white wine and cook for another minute, stirring constantly until about half of the white wine has evaporated. Add coconut milk, 1 cup of broth, 1 tablespoon of Chili Crunch, and ¼ cup of Momofuku Soy Sauce. Bring the mixture to a boil, then cover and cook on low heat for 10 minutes. 

After 10 minutes, uncover rice, stir gently to re-distribute the liquids, then place in the oven and bake for 15 minutes on the middle rack. 

Quickly remove the pan from the oven and turn the broiler on high. Place the rice on the second from the top rack and broil for 2–4 minutes, until the rice is deeply browned and crisped. (This will take longer or shorter, depending on your oven, so watch it very closely.)

Gently toss roasted tomatoes and any pan juices with 1 teaspoon of granulated sugar, 1 teaspoon of Momofuku Chili Crunch, 2 teaspoons of Momofuku Rice Vinegar, 1 clove of grated garlic, and ¼ cup of chopped cilantro or chives. Season with Kosher salt to your preference. 

When you are ready to serve, spoon the tomatoes and their juices on top of the cooked rice and stir to combine.