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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
