Creamy Tomato Potato Rice Casserole

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Creamy Tomato Potato Rice Casserole AI-generated image
60 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Milk Use an equal amount of unsweetened oat milk for a similar creamy texture.
  • Fresh coriander Use fresh flat-leaf parsley in the same amount for a fresh herbal finish.
  • Cumin seeds Use an equal amount of ground cumin; the flavor will be similar, though without the toasted seed texture.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein10 g
Carbohydrates70 g
Fat14 g

Fiber 5 g · Sugar 7 g · Sodium 600 mg

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This delightful Indian-inspired casserole combines creamy milk, savory tomatoes, and tender potatoes, all baked atop a fluffy rice base. It's a comforting, vegetarian dish that's perfect for any meal.

Main Dish Indian Vegetarian

Steps

  1. Rinse the rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
  2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
  3. Add chopped onions and sauté until they are translucent.
  4. Stir in the diced potatoes and turmeric powder. Cook for about 5 minutes until the potatoes begin to soften.
  5. Add chopped tomatoes and salt, cooking until the tomatoes are soft.
  6. In a baking dish, layer the drained rice at the bottom, followed by the potato-tomato mixture.
  7. Pour the milk evenly over the top.
  8. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the rice is fully cooked.
  9. Remove from the oven, let it cool slightly, and garnish with fresh coriander before serving.

Tips for Creamy Tomato Potato Rice Casserole

  • The casserole is ready when the rice is tender and the surface looks moist rather than soupy; a few browned edges are fine.
  • Use a baking dish with enough room for the rice and liquid to expand, and keep it tightly covered so the top does not dry out.
  • Let it stand briefly before serving so the creamy liquid settles into the rice; garnish just before serving for fresher coriander flavor.

Drink pairing

A dry rosé
Its bright acidity and light fruit complement the creamy milk and savory tomato without overpowering the potatoes and rice.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, adding a little milk if the rice seems dry.

Frequently asked questions

How can I tell when the rice is cooked?
Taste a few grains from the center; they should be tender throughout, with no firm or chalky middle.

Can I assemble the casserole ahead?
For best texture, prepare the potato-tomato mixture ahead and refrigerate it separately. Assemble with the rice and milk shortly before baking.

What should I serve with this casserole?
Pair it with a crisp cucumber salad or simply cooked greens to balance the creamy rice and savory tomato-potato topping.
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