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This is a delicious way to prepare rice either as a prequel to another rice recipe or as a side for meat and vegetables.


1 cup of Jasmine rice

1 can of diced tomatoes or 1-2 freshly diced tomatoes

1 medium sweet onion

1 tablespoon coconut oil or vegetable oil. Avoid olive oil due to direct heat.

1 3/4 cups of water


Wash the rice in a sieve and toss into saucepan with the dollop of coconut oil over medium-high heat. Start frying the rice (yes, before introducing the water) until it starts to sizzle.

Add the onions and fry together for 3 minutes or until the grains are starting to lightly brown. Add the tomatoes and stir for another minute.

Add the water and bring mixture to boil. Stir.

Cover and let simmer on low for 12-15 minutes. 



Recipe by George Kosinski

Illustrations by Rosie Kosinski


Rosie Kosinski2 Comments