One-Pot Portuguese Tomato Rice, Soupy and Creamy

Arroz malandro, or malandrinho, is a very Portuguese way of cooking rice in a broth, so you end up with a wet, creamy rice that’s almost running off the plate. It’s served right away, straight from the pot, because if it sits around it soaks up all the liquid and loses… let’s say its charm hehehehe. Anyone who knows, knows, arroz malandro waits for no one. The final texture is a lot like a simpler faster Italian risotto. Think of it as the Portuguese version, the more “let’s get on with it” one! ;D

I have to say that I really like this tomato rice version. Tomato rice is one of those things that goes well with everything, from steaks to fish, but especially with tons of fried food. Some fried hake fillets or a few croquettes on the side, oh, nothing beats it with a nice, saucy tomato rice.

Also I’m posting this a few days before São Martinho season in Portugal, and I think this rice is a true classic of Portuguese cooking, and a pretty good fit for the season. When the days get colder and everyone is thinking about roasted chestnuts and new wine, a warm pot of creamy tomato rice fits right in. So let’s get to the recipe!

One-Pot Portuguese Tomato Rice, Soupy and Creamy

Servings: 2
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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Ohhh please, serve this rice right away. A this type of soupy rice should go to the table as soon as it’s ready. If you leave it for about 30 minutes, the rice keeps absorbing the liquid and turns a bit pasty.

Ingredients

Carolino Rice – 150g
Water – 450ml (Hot)
Tomato Pulp – 150ml
Onion – 1
Garlic – 2 Cloves
Coriander – A Pinch
Olive Oil – A Drizzle
Salt – A Pinch

Directions

Start by finely chopping the garlic and onion. Add them to a small pot with a drizzle of olive oil and sauté until the onion becomes translucent.
Next, add the rice and let it toast slightly for a few minutes.
Then add the hot water and tomato pulp, along with a pinch of salt. Bring to a boil over medium heat.
Reduce the heat to low, cover the pot, and let it cook for about 10 to 15 minutes, or until the rice is cooked to your liking. Taste and adjust the salt if needed, if it seems too dry, add a little more water.

Once the rice is creamy and flavorful, sprinkle with a bit of chopped cilantro, and it’s now ready to serve! Enjoy!

Notes & Tips: If the rice tastes a little acidic (it shouldn’t, because the tomato should be well cooked by the time the rice is done), add a pinch of sugar or a teaspoon of ketchup.

It’s very common to add red bell peppers or use broth instead of water, but since we’re using tomato here, I think broth is not needed, normally the tomato is the major flavour.

And yes, malandro rice is similar to risotto, but it’s not risotto. It cooks like regular rice, and if you stir constantly you’ll break the grains and end up with a mush.

Carolino is the traditional choice in Portugal. If you can’t find it, look for another short-grain rice such as Arborio. It will be a bit starchier, so keep an eye on the water.

Tomato pulp is just smooth, thick tomato puree. If you can’t find it, passata or blended canned tomatoes will do the job.

Always use hot water. Cold water will drop the temperature of the pot and slow everything down.

Let it bubble gently with the lid on, and resist the urge to lift it and stir. Peeking is allowed, stirring is not.

This recipe for One-Pot Portuguese Tomato Rice, Soupy and Creamy was originally created on BakeAfter. Esta receita de Arroz Malandrinho de Tomate à Portuguesa foi publicada em português no Iguaria.