Description
A fragrant and vibrant rice dish from Malaysia, cooked with tomatoes, spices, and aromatic herbs, perfect as a flavorful side or a base for curries and grilled meats.
Ingredients
Scale
- 2 cups basmati rice, rinsed
- 3 cups water or chicken broth
- 2 tbsp ghee or vegetable oil
- 1 onion, finely sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tomatoes, diced
- 2 tbsp tomato paste
- 1 cinnamon stick
- 2 star anise
- 3 cloves
- 2 cardamom pods
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat ghee in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant and golden.
- Add cinnamon stick, star anise, cloves, and cardamom pods. Cook for 1 minute.
- Stir in diced tomatoes and tomato paste. Cook until tomatoes break down and mixture thickens.
- Add rinsed rice and stir to coat with the tomato mixture.
- Pour in water or broth and add salt. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is tender.
- Fluff rice with a fork, garnish with fresh cilantro, and serve.
Notes
- Use basmati rice for the best texture and aroma.
- Add raisins or fried shallots for extra flavor.
- Pairs wonderfully with rendang, curries, or grilled chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: malaysian tomato rice, nasi tomato, tomato rice recipe, Malaysian side dish, aromatic rice