Buona domenica,

This week, we explore a classic Roman summer dish: Pomodori di Riso, rice-stuffed tomatoes.

While many online versions suggest a two-step process that involves precooking the rice, the authentic technique is simpler and creates a superior texture.

The uncooked rice bakes directly inside the tomatoes, absorbing their natural juices to produce a filling that is both creamy and crisp.

This preparation is exceptionally versatile.

It can be served warm from the oven or, as is traditional, at room temperature, which allows the flavors to deepen.

For convenience, the dish can be fully assembled ahead of time and baked just before serving.

I also explore several variations for the filling, allowing you to customize the dish with different herbs, cheeses, and other additions.

The complete details can be found below:

• Read the full recipe and discover all the variations on the blog: One-Step Italian Stuffed Tomatoes With Rice (Pomodori di Riso)​
• Watch the step-by-step video demonstration on YouTube: One-Step Roman Rice stuffed tomato​

Buon appetito!

Laura
Your angel in the kitchen

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