Tomato Rice / Nasi Tomato

Malaysian Food -  Tomato Rice / Nasi Tomato

TOMATO RICE / NASI TOMATO

Tomato Rice (Nasi Tomato) is a popular and cheaper alternative to Biryani Rice during weddings and festivities. This dish is easy to make with less ingredients than the Biryani but the end result is rich and delicious. This Tomato Rice (Nasi Tomato) is usually accompanied with Spicy Tomato Chicken (Ayam masak merah) and Vegetable Dhall curry (Dalcar).

We usually make the Tomato Rice with Basmati or long grain rice. Having the right amount of water is crucial to make the rice nice and fluffy. My mom’s tip for the basmati rice is 1 rice: 1 ½ water so if you use 2 cups of rice then the liquid should be 3 cups. Remember to include the milk in the measurement or your rice will be soggy and clumpy.

The recipe in the video is for 3 servings

https://youtu.be/V5MXW1IDdl4

INGREDIENTS

2 ½ cups of basmati or long grain rice – cleaned and drained

3 shallots – sliced

2 garlic – sliced

½ onion – sliced

4 cm ginger – julienned

6 cm cinnamon stick, 4 cloves and 4 cardamoms

1 stalk of spring onions and celery

2 teaspoons of rose essence

3 tablespoons of tomato puree

4 tablespoons of ghee

1 ¾ cups of fresh milk

2 cups of water

Salt to taste

DIRECTIONS

1. Heat the ghee in the rice cooker
2. Sauté the sliced shallots, garlic, onion and ginger
3. Add in the spices
4. Sauté until the sliced ingredients are soft
5. Add in the water and milk. Salt to taste
6. Add in the spring onions and celery
7. Cover the pot and bring to a boil
8. When it is boiling, add in the tomato puree
9. Add in the rice, Stir and then cover the pot
10. When the liquid is absorbed, drizzle the rose essence
11. Fluff up the rice carefully so as not to break the grains
12. Garnish with cashew nuts and coriander leaves