Saffron Tomato Rice
CR
Inspired by Claudia RodenMy Thermomix reimagining of their tomato rice
My Thermomix take on a Claudia Roden-style saffron tomato rice — fragrant, golden and fluffy.
This is my independent Thermomix homage to Claudia Roden and the comforting appeal of tomato rice. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🧅1 onion, halved
- 🧄2 garlic cloves
- 🫒30 g olive oil
- 🥄1 pinch saffron
- 🍚300 g basmati rice, rinsed
- 🍅1 tbsp tomato paste
- 💧420 g stock
- 🧂Salt, parsley
Thermomix method
- Chop onion and garlic 4 sec / speed 5. Add oil and saffron, sauté 3 min / 120°C / speed 1.
- Add the rice and tomato paste, toast 2 min / 100°C / Reverse / speed 1. Add the stock.
- Cook 14 min / 100°C / Reverse / speed 1. Rest 5 minutes with the lid on, then fluff and finish with parsley.
Aly's tips
- Bloom the saffron in a little warm stock first for more colour.
- Rinsing the rice keeps the grains separate.
Questions
Brown rice?
Use 480 g stock and cook 25 minutes.
Is this the original Claudia Roden recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Claudia Roden and tomato rice; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Claudia Roden's tomato rice. Not affiliated with, authorised by or endorsed by Claudia Roden or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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