Charred Cherry Tomato and Basil Jasmine Rice

Name: Charred Cherry Tomato and Basil Jasmine Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) jasmine rice, rinsed under cold water until water runs clear; 2¼ cups (540 ml) water; 12 oz (340 g) cherry tomatoes, halved, halved lengthwise; 3 cloves garlic cloves, minced; 4 tablespoons (60 ml) extra-virgin olive oil, divided; to taste kosher salt; to taste freshly ground black pepper; ½ cup (12 g) fresh basil leaves, torn by hand; 1 tablespoon (15 g) unsalted butter (optional)

From the MyKitchenBank Kitchen

A vibrant jasmine rice pilaf where cherry tomatoes char in a hot pan until they burst, infusing the rice with smoky sweetness. Fresh basil, garlic, and olive oil complete this elegant side that pairs beautifully with roasted fish, grilled chicken, or any Mediterranean main.

Prep: 10 min
Cook: 20 min
Wait: 15 min
Total: 45 min
Makes: 4 servings (about 1 cup per person)

Save to My Kitchen Jump to recipe

Steps

Before you start

Measure jasmine rice accurately—too much water makes mushy rice
Have all ingredients prepped and nearby before you start cooking
Use cherry tomatoes at room temperature for better charring

1
Cook the Rice
- Bring the 2¼ cups (540 ml) water to a boil in a medium saucepan over high heat.
- Add the rinsed jasmine rice and stir once.
- Return to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Do not lift the lid during cooking or resting—steam must remain trapped.
+ Show details− Hide details
Ready when: Rice is tender, water is absorbed, and grains are fluffy and distinct when fluffed with a fork
Tip: Measuring water precisely is critical—too little results in hard or crunchy rice; too much makes it mushy. Use a clear measuring cup for accuracy.
2
Char the Tomatoes
- While the rice rests, heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Working in a single layer, add the halved cherry tomatoes cut-side down.
- Do not stir for 3–4 minutes—let them blister and char on the cut side until deeply browned.
- Stir once and cook for another 1–2 minutes until the skin side begins to soften.
- Transfer tomatoes to a plate; they'll continue to soften as they cool.
+ Show details− Hide details
Ready when: Tomato cut sides are deeply browned and caramelized; skin shows light browning and tomatoes release their juices
Tip: Resist the urge to stir—the tomatoes need undisturbed contact with the hot pan to develop char. If the pan is crowded, work in two batches.
3
Infuse Oil with Garlic
- Return the same skillet to medium heat.
- Add the remaining 2 tablespoons (30 ml) olive oil and the minced garlic.
- Cook for 30 seconds to 1 minute, stirring constantly, until fragrant and just beginning to turn pale gold.
- Do not let garlic brown or burn—it will taste bitter.
+ Show details− Hide details
Ready when: Garlic is fragrant and pale gold but not browned
Tip: Keep garlic moving—garlic cooks fast and burns easily on medium-high heat. If you're concerned, use medium or lower.
4
Combine Rice and Tomatoes
- Add the fluffed cooked rice to the skillet with the garlic oil.
- Fold gently with a spatula or wooden spoon, breaking up any clumps, until the rice is evenly coated, about 2 minutes.
- Return the charred tomatoes and any accumulated juices to the skillet.
- Fold to distribute tomatoes and juices throughout.
- Taste and season with kosher salt and freshly ground black pepper.
+ Show details− Hide details
Ready when: Rice is well coated with oil, tomatoes are distributed, and seasoning is balanced
Tip: Fold rather than stir to keep rice grains intact and prevent breaking. If rice seems dry, the tomato juices will help moisten it.
5
Finish with Basil and Butter
- Remove the skillet from heat.
- Fold in the torn fresh basil and the optional butter (if using).
- The residual heat will slightly wilt the basil and melt the butter, enriching the dish.
- Toss gently one more time and serve immediately.
+ Show details− Hide details
Ready when: Basil is just wilted and fragrant; rice is warm and well combined
Tip: Add basil at the end to preserve its fresh, bright flavor and color. Cooking basil too long makes it dark and bitter.

Good to know

Tips

Rinsing jasmine rice removes excess starch and yields fluffier, more separate grains—don't skip this step.
For deeper char, increase heat to medium-high when cooking tomatoes, but watch carefully so they don't burn.
If fresh basil is unavailable, add it garnish-style after plating rather than folding it into hot rice—it will look fresher and taste brighter.
This dish is best served warm, within 30 minutes of assembly, when the fragrance of basil is strongest and the rice is at its fluffiest.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil until warmed through, about 3–4 minutes, stirring occasionally. Do not microwave, as the rice will become hard. Fresh basil should be stirred in after reheating for best flavor.

Substitutions

cherry tomatoes, halved → halved grape tomatoes or diced regular tomatoes (about 1½ cups / 300 g). Grape tomatoes have thinner skins and may char faster (2–3 minutes per side). Diced regular tomatoes won't char as dramatically but will still add sweetness and color.
fresh basil leaves → fresh mint (about ¼ cup / 6 g), torn, or a mix of basil and mint. Mint gives a cooler, brighter note and works beautifully with charred tomatoes for a more Mediterranean twist.
jasmine rice → basmati rice or short-grain white rice (measure the same volume and use the same water ratio). Basmati will be fluffier and more perfumed; short-grain rice will be softer and stickier. Adjust water if needed based on rice package instructions.
extra-virgin olive oil → neutral oil such as grapeseed or sunflower oil for a less herbaceous finish. You'll lose some flavor complexity, but the dish remains delicious. Use the same total amount (4 tablespoons / 60 ml).