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
Scale
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
