Nasi Tomato | Malaysian Tomato Rice
Ingredients
| 2 cup | 480 ml | Basmati rice |
| 2 tbsp | 30 ml | Ghee or butter |
| 1 | Cinnamon stick | |
| 4 | Cardamom pods | |
| 2 | Star anise | |
| 2 tbsp | 30 ml | Onion paste |
| 1 tbsp | 15 ml | Garlic paste |
| 1 tbsp | 15 ml | Ginger paste |
| 2 | Pandan leaves, tied into knots | |
| 60 ml | Evaporated milk | |
| 2 | Medium tomatoes, sliced into wedges | |
| 2 tbsp | 30 ml | Tomato puree |
| 2 cup | 480 ml | Water (or as needed for rice cooker) |
| 1 tsp | 5 ml | Salt |
| 2-3 tbsp | 30–45 ml | Raisins |
| handful | Toasted cashew nuts | |
| for topping | Fried shallots (topping) | |
| for topping | Coriander leaves (topping) |
Instructions
Prepare the Rice
- Rinse the basmati rice under running water until the water runs clear.
- Soak the rice in water for 30 minutes, then drain.
Saute the Aromatics
- Heat ghee or butter in a pan over medium heat.
- Add the cinnamon stick, cloves, cardamom, and star anise, frying until fragrant.
- Stir in the garlic paste, ginger paste, and onion paste. Saute until aromatic and slightly golden.
Cook the Tomato Mixture
- Add the tomato puree, sliced tomatoes, pandan leaves, and evaporated milk.
- Saute until the mixture thickens slightly and the tomatoes soften.
Combine and Cook Rice Cooker Method:
- Transfer the soaked and drained rice to the rice cooker.
- Pour in the tomato mixture and water, then season with salt.
- Add the raisins and cashew nuts. Stir gently to mix.
- Cook using the "white rice setting". Once done, let it rest for 10 minutes, then fluff the rice with a paddle.
Stovetop Method:
- Do steps 3-4 in a heavy-bottomed pot or Dutch oven.
- Add the soaked rice, raisins and cashew nuts. Add water. Stir gently, then bring to a boil.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook for 15-18 minutes until the rice is fluffy.
- Remove from heat and let rest for 10 minutes before fluffing with a fork.
Instant Pot Method:
- Set the Instant Pot to Saute mode. Do steps 3-4 in the pot.
- Add the soaked rice, water and raisins and cashews. Stir well.
- Close the lid and pressure cook on HIGH for 6 minutes.
- Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
- Fluff the rice with a fork.
Garnish and Serve
- Top with fried shallots and coriander leaves before serving.
- Serve with your favorite curries, ayam masak merah (spicy tomato chicken), or acar (pickled vegetables).