Picture this: fluffy, fragrant rice kissed with warm spices, vibrant tomato flavor, and rich aromas wafting through your kitchen. Malaysian Tomato Rice isn’t just a dish—it’s a full-on sensory experience that’ll transport you to Southeast Asia in one bite.
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It’s cozy, colorful, and full of comforting depth thanks to a blend of sautéed aromatics and simple pantry staples. Whether you’re cooking this to impress someone or just need a break from the same ol’ plain rice routine, trust me—you’re going to want to make this again and again.
This one’s a game-changer. Let’s dig in.
Why You’ll Love Malaysian Tomato Rice
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Malaysian Tomato Rice
Here’s the magic of this rice dish—it’s built on everyday staples, but the flavor payoff is chef’s kiss incredible. Let’s take a peek at what makes it sing:
Basmati Rice: The foundation of the dish. Long-grain basmati rice absorbs all the tomatoey, spiced goodness while staying beautifully fluffy.
Ghee or Oil: Adds richness and helps bloom the spices. Ghee gives a lovely nutty flavor, but you can use neutral oil too.
Onion: Sautéed until golden and caramelized for a sweet and savory base.
Garlic & Ginger: The dynamic duo. Freshly minced, they infuse the rice with bold, warming flavor.
Cinnamon Stick, Cloves & Star Anise: Whole spices that release their fragrance as they sizzle in the oil. Just a few pieces go a long way.
Curry Leaves (optional but recommended): These add an unmistakably Southeast Asian depth and a subtle citrusy aroma.
Tomato Puree: The heart of the dish. It gives the rice its vibrant hue and slightly tangy, rich flavor.
Evaporated Milk: Adds creaminess without making the dish too heavy. It softens the acidity of the tomatoes beautifully.
Chicken or Vegetable Stock: Infuses every grain with savory goodness. Use whichever suits your taste or dietary needs.
Salt & Sugar: Just a pinch of sugar balances the acidity of the tomatoes, and salt brings all the flavors to life.
Fresh Cilantro: For garnish and that final pop of freshness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by rinsing your rice thoroughly and soaking it for about 20 minutes. Meanwhile, set your pot or rice cooker to medium heat.
Combine Ingredients: In your pot, heat the ghee or oil. Add the cinnamon stick, cloves, and star anise. Let them sizzle for 30 seconds until aromatic. Then toss in the onion, garlic, ginger, and curry leaves. Sauté until the onions are soft and golden brown.
Prepare Your Cooking Vessel: If using a rice cooker, transfer your sautéed mixture into it. If you’re cooking on the stove, keep everything in the same pot.
Assemble the Dish: Add the tomato puree, salt, and sugar. Stir and let it simmer for a couple of minutes. Then pour in the stock and evaporated milk. Stir again, then gently fold in the drained rice.
Cook to Perfection: Cover and cook on low heat until the rice is tender and has absorbed all the liquid. If using a rice cooker, set it to the regular white rice setting.
Finishing Touches: Once cooked, let the rice sit for 5 minutes before fluffing with a fork. This helps set the texture and lets the flavors meld beautifully.
Serve and Enjoy: Serve warm, garnished with fresh cilantro. This dish is comforting, colorful, and bursting with flavor.
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Malaysian Tomato Rice
This dish is already full of personality, but here are a few ways to take it even further:
Fresh Salads: A cucumber salad or chopped tomato-onion salad adds brightness and crunch.
Crusty Bread: A warm naan or crusty loaf works wonders for scooping up bites.
Creamy Accompaniments: A spoonful of yogurt or raita cools the palate and balances the spice.
Vegetable Sides: Pair with sautéed greens or roasted veggies for a more complete meal.
As a Standalone: Honestly, this rice holds its own. Just top with an egg or crispy shallots, and you’re golden.
Additional Tips
Prep Ahead: Chop your aromatics and rinse the rice ahead of time to streamline your process.
Spice It Up: A dash of chili powder or cayenne pepper can heat things up nicely.
Dietary Adjustments: Use plant-based milk and veggie broth to make it fully vegan.
Storage Tips: Keeps well in the fridge for up to 4 days. Reheat with a splash of broth or water.
Double the Batch: This rice freezes well—just cool completely before storing in freezer bags.
FAQ Section
Q1: Can I substitute basmati rice with jasmine or another rice?
A1: Yes, though basmati gives the fluffiest texture. Jasmine or long grain rice can work, just adjust cooking times.
Q2: Can I make this ahead of time?
A2: Absolutely! It reheats beautifully and even deepens in flavor the next day.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water.
Q4: Can I freeze this dish?
A4: Yes, just cool it first. Store in freezer-safe containers for up to 3 months.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a covered pan over low heat with a splash of water or broth. Or microwave in intervals, stirring in between.
Q6: Can I double the recipe?
A6: 100%! Great for meal prepping or feeding a hungry crowd.
Q7: Can I make this without whole spices?
A7: You can omit them or use a pinch of ground cinnamon and clove instead. The flavor will still be fantastic.
Q8: What protein pairs well with this?
A8: Grilled chicken, tofu, or even a fried egg are delicious pairings.
Q9: Is this spicy?
A9: Not inherently! It’s warmly spiced, but you can easily dial up the heat with chili flakes or fresh chilies.
Q10: Can I use canned tomatoes instead of puree?
A10: Yes—just blend them to a smooth consistency or cook them down before adding.
Conclusion
So there you have it—Malaysian Tomato Rice that’s bursting with flavor, easy to make, and endlessly comforting. Whether it becomes a go-to side or the main event, this dish delivers every time. Give it a try, share it with someone you love, and don’t be surprised if they ask for seconds (or the recipe!).
Print
Malaysian Tomato Rice
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Rice Cooker, Stovetop, Instant Pot
- Cuisine: Malaysian
- Diet: Vegetarian
Description
Malaysian Tomato Rice (Nasi Tomato) is a festive and flavorful side dish made with basmati rice, ghee, tomatoes, and warm spices. Perfect for serving alongside curries or grilled meats, this subtly sweet and savory rice is cooked with pandan, raisins, and cashews for extra aroma and richness. #HomemadeRecipes #RiceRecipes #FestiveMeals #MalaysianCuisine #EasyDinnerRecipes #VegetarianSides
Ingredients
- 2 cups basmati rice (about 400 g)
- 2 tbsp ghee or butter
- 1 cinnamon stick
- 4 cardamom pods
- 2 star anise
- 2 tbsp onion paste
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 pandan leaves, tied into knots
- 60 ml (1/4 cup) evaporated milk
- 2 medium tomatoes, sliced into wedges
- 2 tbsp tomato puree
- 2 cups water (adjust based on method)
- 1 tsp salt
- 2–3 tbsp raisins
- Handful toasted cashew nuts
- Fried shallots, for topping
- Coriander leaves, for topping
Instructions
- Rinse basmati rice under running water until water runs clear. Soak for 30 minutes, then drain.
- In a pan, heat ghee or butter over medium heat. Add cinnamon, cardamom, and star anise. Sauté until fragrant.
- Add onion, garlic, and ginger paste. Cook until slightly golden and aromatic.
- Add tomato puree, tomato wedges, pandan leaves, and evaporated milk. Cook until mixture thickens and tomatoes soften.
- Rice Cooker: Add soaked rice, tomato mixture, water, salt, raisins, and cashews. Stir gently and cook using “white rice” setting. Let rest for 10 minutes before fluffing.
- Stovetop: Transfer tomato mixture and soaked rice to a pot. Add water, raisins, and cashews. Bring to a boil, reduce to low, cover, and cook for 15–18 minutes. Let rest for 10 minutes, then fluff.
- Instant Pot: Use Sauté mode to cook the tomato mixture. Add soaked rice, water, raisins, and cashews. Pressure cook on HIGH for 6 minutes. Let naturally release for 10 minutes, then manually release remaining pressure. Fluff with a fork.
- Top with fried shallots and coriander before serving. Enjoy with curries, spicy tomato chicken, or pickled vegetables.
Notes
- Adjust water quantity based on rice brand and cooking method.
- Pandan leaves add authentic aroma—skip if unavailable.
- For extra flavor, replace water with chicken or vegetable stock.
- Pairs beautifully with Ayam Masak Merah, rendang, or grilled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg