Vietnamese Red Rice (Com Do)

4 cups cooked long-grain rice
3 tablespoons butter or canola oil
2 large cloves garlic, minced
2 tablespoons tomato paste
Scant 1/2 teaspoons salt
1 1/2 teaspoons Maggi Seasoning Sauce or light (regular) soy sauce

Put the rice on a baking sheet and refrigerate it, uncovered, for 8 to 24 hours, until it is dry enough for you to gently crumble in your hands. Midway through, turn the rice to ensure even drying. Before cooking, return the rice to room temperature.

To make the rice, heat a large nonstick skillet over medium-high heat and add 2 tablespoons of butter. Once the frothing subsides, add the garlic, and cook, stirring frequently for about 2 minutes, until the garlic no longer smells raw and turning blond. Add the rice and stir to combine. Add the tomato paste and stir to coat the rice and turn it red. Increase the heat slightly and cook, stirring constantly for about 3 minutes, until the rice is heated through.

Sprinkle in the salt and Maggi Seasoning Sauce and stir to combine well. For extra richness, add the remaining 1 tablespoon of butter. Continue to gently fry the rice for another 1 to 2 minutes, to sear in the flavors. Remove from the heat, taste and add extra salt, if necessary. Transfer to a bowl and serve immediately.

– See more at:

Leave a comment