roasted tomato crispy rice 🍅🔥 our summer edition of crispy rice is here—and she’s juicy. packed with sweet roasted tomatoes, rich coconut milk, and our chili crunch, this dish can flex as a side or steal the spotlight as your main. serves 6. ingredients – 1½ lbs cherry tomatoes – 6 tbsp olive oil, divided – 1 onion, sliced – 5 cloves garlic, sliced + 1 clove grated – 2 cups rice – 1 cup white wine – 1 can coconut milk – 1 cup chicken or veggie broth – 1 tbsp + 1 tsp momofuku chili crunch, divided – ¼ cup momofuku soy sauce – 1 tsp sugar – 2 tsp momofuku rice vinegar – ¼ cup cilantro or chives, chopped – kosher salt directions – preheat oven to 425°f. roast tomatoes tossed with 3 tbsp olive oil for 15 mins until just bursting. – in a large skillet, heat 3 tbsp olive oil. cook onions 2 mins, then add sliced garlic. lower heat and cook 8 more mins until soft (not charred). – turn heat back up, add rice and cook 2 mins. add white wine and stir for 1 min until reduced by half. – add coconut milk, broth, 1 tbsp chili crunch, and soy sauce. bring to a boil, then cover and simmer on low for 10 mins. – uncover, gently stir, then bake on middle rack for 15 mins. – broil on high 2–4 mins until crispy and golden (watch closely!). – in a bowl, mix roasted tomatoes + juices with sugar, 1 tsp chili crunch, rice vinegar, grated garlic, and chopped herbs. season with salt. – spoon tomatoes over the crispy rice and stir to serve. pro move: use a mix of tomato varieties for next-level flavor. bundle up with chili crunch, soy sauce, and rice vinegar—link in bio. #momofukugoods #crispyrice #hotdinnercoolgirl #summerrecipe #chilicrunch #easyrecipes #roastedtomatoes #vegetarianrecipes