Prep 20 mins
Cook 16 hrs
It sounds crazy, I know--putting fruit and tomatoes in a rice dish that cooks overnight in a crockpot. But all the ingredients blend together into a sweet, savory, sticky rice cholent that is just delicious. Bocharim know rice, and they know how to cook!
- 3 tomatoes, cubed
- 1 granny smith apple, cubed
- 3 apricots, cubed
- 3 plums, cubed
- 3 dates, cubed
- 1⁄3 cup tomato paste
- 3 1⁄2 cups risotto rice
- 1 tablespoon coarse salt (or more)
- Cover the bottom of the cholent pot with oil & heat.
- Add tomatoes, then apple, then apricots, then plums, then dates.
- Cover the pot and leave it covered. Let the juices dry up and then add the rice, tomato paste, and enough water to cover everything with 1cm to spare.
- Cover the pot with a dish towel and then with a lid, and simmer until the water dries up.
- Seal the pot well by covering it with aluminum foil, and put on the hot plate right before Shabbat. Eat the following morning for Shabbat brunch.
- PS: the bottom of the pot will have rice that has burnt into a caramelized delicious goo. This is called "tadigi" and is usually the best part!