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Baked rice (Vegan)

By Chef Julio Torralba


12 in Saladmaster Electric Skillet


  • 300 g round rice
  • 150 g chickpeas
  • 100 g VE olive oil
  • 1 potato
  • 1 large tomato
  • 1 teaspoon red paprika
  • 1 pinch of saffron or turmeric strands
  • 1 head of garlic
  • 1 or 2 sprigs of parsley
  • Salt
  • 450 g cooking broth chickpeas


  • Soak 150 g of chickpeas 24 hours in warm water and, when time has passed, rinse well
  • Add 1.5 liters of water in the 3 liter Saladmaster Titanium sauce pan,
  • Add the rinsed chickpeas
  • Cover the sauce pan and rise to medium temperature, when you click intensely lower to minimum and cook for 60 minutes, open the casserole and try if they are already in place (the cooking time will depend on the type of chickpea, can be between 60 and 90 minutes)
  • If they are at their point, add a tablespoon of salt, raise the temperature to medium and wait for the boil to turn off and reserve the chickpeas in a separate bowl and about 450/500 ml of the cooking water in the same 3-liter sauce pan
  • Peel the potato, wash it and cut it into half-centimeter slices
  • While the ingredients are sautéed, put the 12 in Saladmaster Titanium Electric Skillet to preheat to 200º
  • Heat the 450/500 g of the chickpeas broth in the 3-liter sauce pan at minimum temperature
  • Add a good splash of olive oil in the 10 in Saladmaster Titanium skillet and put on medium temperature
  • Add the sliced potatoes to the pan and sauté a couple of minutes each and reserve
  • Cut the tomato into slices, sauté them and reserve them on a plate next to the potato
  • Put the 300 g of rice in the pan and brown for a few seconds and add the red paprika and the saffron or turmeric strands
  • When the electric skillet is preheated, add the rice and place on top the potatoes, tomato and garlic head, which will go in the center
  • Water the rice with the 450 ml of broth to cook the legumes very hot, reserve the remaining 50 ml hot if you had to add a little broth to the cooking
  • Cover the electric skillet
  • And schedule to cook at 200º for 45 minutes, or until you check that the broth has been absorbed
  • Turn off the grill and let stand 30 minutes to absorb all the flavors


  • You can replace chickpeas with white beans, the same procedure will be done to cook them
  • The sofrito can be made in the same grill, taking into account to extract the excess of olive oil when finished to sauté the different ingredients