Malaysian Tomato Rice Recipe

If you’ve ever craved a fragrant, vibrant rice dish that sings with warm spices and tangy tomato flavor, then you are going to adore this Malaysian Tomato Rice Recipe. It’s a beloved classic in Malaysian households, combining the richness of spices like cinnamon, cardamom, and star anise with the comforting heartiness of perfectly cooked basmati rice and fresh tomatoes. This dish manages to be both deeply flavorful and surprisingly simple, which is why it’s one of my absolute favorites to make whenever I want to impress or just treat myself to something soul-satisfying.

Ingredients You’ll Need

Getting the ingredients right is half the fun with this recipe. Each item plays a crucial role in creating the delightful layers of flavor and texture that make Malaysian Tomato Rice Recipe so special.

• Basmati rice: The long grains cook up fluffy and separate, ideal for soaking up the spicy tomato goodness.
• Ghee or vegetable oil: Adds richness and helps infuse the spices with their flavors.
• Cinnamon stick: Brings a warm, sweet depth to the rice.
• Cloves: Small but mighty, they add a sharp, aromatic punch.
• Cardamom pods: Provide a citrusy, floral note that brightens the dish.
• Star anise: Adds a subtle licorice undertone that complements the spices beautifully.
• Bay leaf: Enhances the savory base with a mild, herbal touch.
• Large onion: Sliced thin to caramelize and add sweetness.
• Garlic cloves: Minced for a savory backbone.
• Ginger: Grated fresh for that zesty warmth.
• Green chili (optional): Adds a gentle heat that lifts the dish.
• Tomato paste: Concentrated tomato flavor that thickens and enriches the sauce.
• Fresh tomatoes: Chopped, they lend freshness and body to the rice.
• Ground turmeric, cumin, coriander: Classic spices that build the vibrant color and earthy flavor.
• Water or chicken broth: To cook the rice thoroughly and add flavor depth.
• Salt: To balance and enhance all the flavors.
• Evaporated milk (optional): A lovely finishing touch for creaminess and richness.
• Chopped cilantro: For a fresh herbal garnish.
• Fried shallots: Crispy topping that adds a delightful texture contrast.

How to Make Malaysian Tomato Rice Recipe

Step 1: Toast the Whole Spices

Start by heating ghee or oil over medium heat in a large pot. Drop in the cinnamon stick, cloves, cardamom pods, star anise, and bay leaf. Sauté them for 1 to 2 minutes until their aroma fills your kitchen. This step unlocks the essential oils in the spices, laying the fragrant foundation for the rice.

Step 2: Cook the Onions Until Golden

Add the thinly sliced onions to the spices and cook them until they turn a beautiful golden brown. This caramelization brings a natural sweetness that balances out the acidity of the tomatoes and the heat from the chili.

Step 3: Sauté Garlic, Ginger, and Chili

Next, stir in the minced garlic, grated ginger, and sliced green chili if you’re using. Cook everything together for about one minute to let their flavors mingle and soften just a touch.

Step 4: Create the Tomato Base

Now it’s time for the tomato paste and fresh tomatoes to join the party. Add them along with the ground turmeric, cumin, and coriander. Cook for 3 to 4 minutes until the tomatoes soften and the mixture thickens into a luscious, deeply flavored sauce.

Step 5: Combine Rice and Liquid

Stir in the rinsed basmati rice, making sure every grain is coated in that rich tomato-spice mix. Pour in the water or chicken broth and sprinkle in the salt. Bring everything to a boil, then turn down the heat to low and cover the pot.

Step 6: Simmer to Perfection

Let the rice gently simmer for 15 to 18 minutes, or until all the liquid is absorbed and the rice grains are tender. Near the end of cooking, if you’re using evaporated milk, drizzle it over the rice and gently fluff to combine—they say creaminess makes everything better, and it absolutely does here.

Step 7: Rest and Garnish

Remove the pot from the heat and let the rice rest covered for 5 minutes. This helps the grains settle and flavors meld further. Finally, sprinkle with chopped cilantro and crispy fried shallots for that perfect fresh-herby and crunchy finish.

How to Serve Malaysian Tomato Rice Recipe

Garnishes

A shower of fresh cilantro and crunchy fried shallots is the classic way to finish this dish. The cilantro adds a bright, fresh note, while the shallots provide satisfying texture and a touch of caramelized flavor that complements the spiced rice beautifully.

Side Dishes

Pair this Malaysian Tomato Rice Recipe with dishes like ayam masak merah (spicy tomato chicken) for a deliciously cohesive meal or serve it alongside crispy fried chicken to add contrast in texture. A cool cucumber salad is another refreshing side that brings balance and a cool crunch to round out the plate.

Creative Ways to Present

For a festive touch, mold the rice into small domes using a bowl or cup before plating. You can also spoon it into hollowed-out bell peppers or tomatoes for an eye-catching presentation that adds a pop of color and makes your meal feel extra special.

Make Ahead and Storage

Storing Leftovers

This Malaysian Tomato Rice Recipe keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to maintain moisture and prevent drying out. When ready to eat, the rice still carries its flavor and texture well, making it perfect for quick meals later in the week.

Freezing

If you want to keep it longer, you can freeze the rice for up to one month. Spread it in a shallow layer on a baking sheet to freeze individually before transferring to a freezer-safe bag. This trick keeps the grains separate and makes reheating a breeze without turning soggy.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of water or broth to restore moisture. Cover the pot or bowl during reheating to trap steam and revive the fluffy texture you fell in love with the first time.

FAQs

Can I use jasmine rice instead of basmati?

Absolutely! Jasmine rice works nicely too. It has a softer, slightly stickier texture but still absorbs the tomato and spice flavors wonderfully, making for a delicious alternative.

Is the green chili necessary?

The green chili adds a mild heat and brightness, but feel free to leave it out if you prefer a milder dish. The recipe still packs plenty of flavor without it.

Can I make this dish vegetarian?

Yes! Just use vegetable broth instead of chicken broth, and this Malaysian Tomato Rice Recipe is perfectly vegetarian and just as tasty.

What if I don’t have evaporated milk?

Evaporated milk adds richness but is optional. You can skip it or substitute with a splash of coconut milk for a creamy twist with a subtle tropical note.

How spicy is this dish?

This recipe is more about warm and fragrant spices than heat. The green chili adds only a gentle kick that can be adjusted to your taste, so it’s suitable even for those who prefer mild flavors.

Final Thoughts

This Malaysian Tomato Rice Recipe is a gem of a dish that feels like a warm hug on a plate. Its balance of fragrant spices, tangy tomatoes, and fluffy rice makes it a dish you’ll return to again and again. I hope you enjoy making and sharing it as much as I do—it’s a perfect recipe to bring a touch of Malaysian flavor and comfort to your kitchen.

Malaysian Tomato Rice Recipe

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4.3 from 87 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Halal, Vegetarian

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Description

Malaysian Tomato Rice is a fragrant and flavorful spiced rice dish cooked with tomatoes, aromatic whole spices, and a blend of turmeric, cumin, and coriander. This vibrant dish is made by sautéing spices with onions, garlic, and ginger before simmering rice in a tomato-infused broth, resulting in a rich and comforting meal perfect as a side or main served alongside meats or salads.

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Ingredients

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Rice and Spices

• 2 cups basmati rice (rinsed and drained)
• 1 cinnamon stick
• 3 cloves
• 3 cardamom pods
• 1 star anise
• 1 bay leaf
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt (or to taste)

Aromatics and Flavorings

• 2 tablespoons ghee or vegetable oil
• 1 large onion (sliced thin)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 1 green chili (sliced, optional)
• 2 tablespoons tomato paste
• 2 medium tomatoes (chopped)

Liquids and Garnish

• 3 cups water or chicken broth
• 1/4 cup evaporated milk (optional, for richness)
• 1 tablespoon chopped cilantro
• 1 tablespoon fried shallots (for garnish)

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Instructions

1. Toast Whole Spices: Heat ghee or oil in a large pot over medium heat. Add the cinnamon stick, cloves, cardamom pods, star anise, and bay leaf. Sauté the spices for 1 to 2 minutes until fragrant, releasing their aroma into the oil.
2. Sauté Onions: Add the thinly sliced onions to the pot. Cook them gently, stirring occasionally, until they turn golden brown, which adds sweetness and depth to the dish.
3. Add Aromatics: Stir in the minced garlic, grated ginger, and sliced green chili if using. Sauté for an additional minute to meld the flavors and soften the aromatics.
4. Cook Tomato Mixture: Mix in the tomato paste and chopped tomatoes along with the ground turmeric, cumin, and coriander. Cook this mixture for 3 to 4 minutes until the tomatoes soften and the sauce thickens slightly, intensifying the base flavor.
5. Combine Rice and Liquids: Add the rinsed and drained basmati rice to the pot and stir well to coat each grain in the tomato-spice mixture. Pour in the water or chicken broth and season with salt. Bring the pot to a boil over medium-high heat.
6. Simmer Rice: Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer undisturbed for 15 to 18 minutes until all the liquid is absorbed and the rice is tender.
7. Add Evaporated Milk (Optional): If using evaporated milk for extra richness, drizzle it over the rice during the last 5 minutes of cooking. Gently fluff the rice to distribute the milk evenly without breaking the grains.
8. Rest and Garnish: Remove the pot from heat and let it sit covered for 5 minutes to allow the rice to firm up. Finally, garnish with chopped cilantro and fried shallots before serving for a fresh and crispy finish.

Notes

• Serve Malaysian Tomato Rice with ayam masak merah (spicy tomato chicken), fried chicken, or a fresh cucumber salad for a complete meal.
• You can substitute basmati rice with jasmine or long-grain rice depending on your preference.
• For a vegetarian version, use vegetable broth instead of chicken broth to keep it halal and vegetarian-friendly.
• If you prefer less heat, omit the green chili or reduce the amount used.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Malaysian