How to be a Domestic Goddess and still be fussy in the kitchen

I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. For preference it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew.

 

What you'll need:

1 jar tomato sauce

2 cups water, or more as needed

1 cup basmati rice (or a handful of rice)

Parmesan

 

Of course the rule of cooking rice is using the 2-to-1 ratio, that means for every cup of rice you put in 2 cups of water. Just throw in the jar of tomato sauce. You can just leave it alone for 8-10 minutes until the rice is cooked. Fluff it with a fork if the rice sticks together and form lumps. Grate Parmesan on top and eat - with bibs. Mid-week food crisis delectably averted.