Rice, better than ever!


  • 750 gr (26.5 oz.) long grain white rice + double the amount of water
  • 2 tbs onion powder
  • 2 tbs garlic powder
  • 1 tbs ground coriander
  • 1 tbs ground turmeric
  • 10 threads saffron or 1 tsp of American saffron
  • 20 cherry tomatoes
  • 1 tbs salt
  • 4 tbs extra virgin olive oil


Rice meets spice and colour, a feast for the eyes and taste buds!

  • Preheat your Fornetto or conventional oven to 175℃ (350℉).
  • Combine all ingredients in an oven-proof pot, reserving the tomatoes, cover and bake for 50 minutes or until most of the liquid has been absorbed. Monitor for doneness.
  • Add the cherry tomatoes and continue to bake until all the liquid has been absorbed and the tomatoes have fallen, about a further 15 minutes.
  • Remove from the oven and place a couple of paper towels over the rice. Cover with the lid and allow to sit for 10 minutes.
  • Fluff with a fork and serve immediately.

Tip: Add a couple of whole hot peppers to the pot for a spicy treat!