Name: Malaysian Tomato Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Malaysian
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 (¼ 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

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

Units Scale

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

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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