Say hello to a bowl of pure comfort and vibrant flavor with Malaysian Tomato Rice! This beloved dish is fragrant, fluffy, and beautifully colored, thanks to a magical blend of spices, fresh tomatoes, and just a hint of creamy richness. Whether you’re making a weeknight dinner or something special for a gathering, Malaysian Tomato Rice fits right in with nearly any spread. Each mouthful is a happy balance of savory, tangy, and aromatic—and it never fails to impress.
Ingredients You’ll Need
You’ll be amazed by how a handful of simple ingredients can turn into such a showstopper! Every addition plays a unique role: infusing flavor, giving the rice that irresistibly fragrant aroma, or lending a gorgeous, golden-red hue.
- Basmati Rice: Light, long grains that stay fluffy and soak up every drop of flavor.
- Vegetable Oil or Ghee: The foundation for frying spices and lending a subtle silkiness.
- Cinnamon Stick: Adds a sweet, woodsy aroma that perfumes the entire dish.
- Whole Cloves: A deep, almost peppery warmth that rounds out the spice blend.
- Cardamom Pods: Brings an unmistakable floral note that’s essential for true Malaysian Tomato Rice.
- Star Anise: A hint of licorice-like complexity makes each bite intriguing.
- Yellow Onion: Slow-cooked until golden, it provides subtle sweetness and body.
- Garlic: Fragrant and earthy, infuses the rice with depth.
- Ginger: Bright, zesty, and key for authentic flavor.
- Tomato Paste: Intensifies the tomato flavor and deepens the dish’s color.
- Fresh Tomato: Adds juicy tang and tiny bursts of flavor.
- Ground Turmeric: For sunny color and a mild peppery note.
- Ground Cumin: Infuses a nutty, earthy warmth that is classic in Malaysian cuisine.
- Chili Powder (optional): For those who want a little gentle heat; totally worth trying!
- Salt: Brings everything together and makes all the flavors pop.
- Water or Chicken Stock: Hydrates the rice and adds crave-worthy savoriness if using stock.
- Evaporated or Coconut Milk: Velvet-smooth richness; coconut milk brings a tropical twist.
- Fresh Cilantro or Fried Shallots: To garnish, adding freshness or crunch.
How to Make Malaysian Tomato Rice
Step 1: Toast the Spices
Start by heating your oil or ghee in a large pot over medium heat. Once shimmering, add the cinnamon stick, cloves, cardamom pods, and star anise. Sauté them for a minute or so until the kitchen fills with an irresistible, heady fragrance. This classic step is what gives Malaysian Tomato Rice its signature aroma!
Step 2: Sauté the Onion, Garlic, and Ginger
Stir in the sliced onion and gently cook it down until soft and deeply golden—around five to seven minutes. Add the minced garlic and ginger, letting them sizzle until just fragrant. This is where the flavor foundation gets built: slow and savory!
Step 3: Build the Tomato Base
Next, mix in the tomato paste and fresh chopped tomato, stirring and cooking until the mixture gets thick and rich in color. The tomato paste gives depth, while the fresh tomato brings brightness. When the flavors marry together and become jammy, you’re done!
Step 4: Spice It Up
Sprinkle over the ground turmeric, cumin, chili powder if using, and salt. Give everything a good, even stir so the spices wrap lovingly around the tomato mixture. You’ll see the color deepen and smell all those Malaysian Tomato Rice spices waking up.
Step 5: Add and Coat the Rice
Pour in the rinsed, drained basmati rice and stir well so each grain is beautifully glossy and coated in that golden, fragrant base. This extra step helps the rice cook up fluffy, never sticky.
Step 6: Simmer to Perfection
Pour in the water or chicken stock and the evaporated or coconut milk. Stir once more, then bring everything to a lively boil. Reduce the heat to low, cover with a tight-fitting lid, and let the rice quietly simmer for 15 to 18 minutes, until tender and all liquid is absorbed. This is the moment the magic happens!
Step 7: Rest and Fluff
Keeping the lid on, take the pot off the heat and let it rest undisturbed for five minutes. This little power nap helps the grains firm up. Fluff gently with a fork—the final reveal! Top with fresh cilantro or fried shallots for extra fragrance and color.
How to Serve Malaysian Tomato Rice
Garnishes
A simple flourish of freshly chopped cilantro instantly brightens up Malaysian Tomato Rice, adding color and an uplifting herbal note. For a bit of crunch and irresistible aroma, sprinkle on golden fried shallots—my personal favorite way to finish this dish!
Side Dishes
Malaysian Tomato Rice pairs like a dream with rich curries, fragrant rendang, or crispy fried chicken. If you’re going vegetarian, serve it with a creamy lentil dal or a platter of tangy achar (Malaysian pickles). It’s also lovely alongside hard-boiled eggs or even roasted vegetables for a lighter meal.
Creative Ways to Present
For an eye-catching table, present Malaysian Tomato Rice mounded in a large bowl, garnished generously with cilantro and fried shallots. Try packing the rice into ramekins, inverting for perfect domes, or nestle it into banana leaves for festive flair. This colorful rice also looks fantastic as part of a family-style feast!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Malaysian Tomato Rice into an airtight container, and refrigerate for up to four days. The flavors deepen overnight, making next-day servings extra delicious!
Freezing
Yes, you can freeze Malaysian Tomato Rice! Portion it into freezer bags or containers, and it will keep well for up to three months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, simply microwave covered with a splash of water, or gently warm in a lidded pan over low heat. Fluff with a fork and add more fresh herbs or fried shallots for a just-cooked feel.
FAQs
Can I use jasmine rice instead of basmati?
You can swap in jasmine rice, but basmati is always my go-to for Malaysian Tomato Rice because its texture stays lighter and less sticky. If you use jasmine, be sure to rinse well and watch the liquid ratio.
Is this dish spicy?
Malaysian Tomato Rice is usually mild, but you can control the heat! For a gentle warmth, include the optional chili powder, or skip it if you prefer a completely mild rice.
Can I make this vegan or dairy-free?
Absolutely! Use coconut milk instead of evaporated milk and vegetable oil/ghee. Pair Malaysian Tomato Rice with plenty of veggie sides for a fully plant-based spread.
What can I substitute for whole spices if I don’t have them?
No whole cinnamon, cloves, cardamom, or star anise? Use a pinch of ground versions, adding them after sautéing the onions. The flavors will be a bit different, but still delicious.
Can I cook Malaysian Tomato Rice in a rice cooker?
Definitely! After finishing steps 1–4 on the stovetop, just transfer everything to your rice cooker with the rice, liquid, and milk, then cook as usual. The rice cooker handles the rest beautifully.
Final Thoughts
If you’re craving a fun, flavor-packed side that instantly brightens any meal, Malaysian Tomato Rice is absolutely worth making. It’s satisfying, gorgeous, and endlessly versatile—so go ahead, give it a try, and watch it become a staple at your table!
Print
Malaysian Tomato Rice Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
Malaysian Tomato Rice is a fragrant and flavorful dish that combines fluffy basmati rice with a rich tomato-based sauce infused with warm spices. This vegetarian and gluten-free recipe is a staple in Malaysian cuisine and makes a delicious side dish for any meal.
Ingredients
For the rice:
- 2 cups basmati rice, rinsed and drained
- 3 tablespoons vegetable oil or ghee
- 1 cinnamon stick
- 3 whole cloves
- 2 cardamom pods
- 1 star anise
- 1 small yellow onion, finely sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 tablespoons tomato paste
- 1 medium tomato, finely chopped
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (optional for heat)
- 1 teaspoon salt
- 3 cups water or chicken stock
- ¼ cup evaporated milk or coconut milk
For garnish:
- Fresh cilantro or fried shallots
Instructions
- Prepare the spice base: Heat oil or ghee in a large pot. Sauté cinnamon, cloves, cardamom, and star anise.
- Sauté aromatics: Add onion and cook until golden. Stir in garlic and ginger.
- Add tomato: Mix in tomato paste and fresh tomato until thickened.
- Season: Stir in turmeric, cumin, chili powder, and salt.
- Cook rice: Add rinsed rice to coat in spices. Pour in water/stock and milk. Bring to a boil, then simmer.
- Finish and serve: Let rice rest, fluff with a fork, and garnish before serving.
Notes
- Pairs well with curries, fried chicken, or hard-boiled eggs.
- For a richer version, use coconut milk instead of evaporated milk.
- Rice cooker adaptation possible after initial stovetop cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
