Description
Nasi Tomato, or Malaysian Tomato Rice, is a flavorful and aromatic rice dish cooked with fragrant spices, tomatoes, and creamy evaporated milk. This dish combines fragrant basmati rice with aromatic ghee-fried spices, sautéed tomato paste, and fresh tomatoes for a rich, slightly tangy taste. Traditionally served alongside curries, spicy chicken, or pickled vegetables, it makes a delightful meal that captures the essence of Malaysian comfort food.
Ingredients
Scale
Rice and Spices
- 2 cups basmati rice (about 400g)
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 2 star anise
- 2 pandan leaves, tied into knots
- 1 tsp salt
Aromatic Mixture
- 2 tbsp ghee or butter
- 2 tbsp onion paste
- 1 tbsp garlic paste
- 1 tbsp ginger paste
Tomato and Liquid Components
- 2 tbsp tomato puree
- 2 medium tomatoes, sliced into wedges
- 60 ml evaporated milk (¼ cup)
- 2 cups water (or as needed for rice cooker)
Add-ins and Garnishes
- 2-3 tbsp raisins
- Handful toasted cashew nuts
- Fried shallots (for garnish)
- Coriander leaves (for garnish)
Instructions
- Prepare the Rice: Rinse the basmati rice under running water until the water runs clear to remove excess starch. Then soak the rice in water for 30 minutes to allow the grains to soften and expand, helping them cook evenly. Drain well before cooking.
- Sauté the Aromatics: Heat ghee or butter in a pan over medium heat. Add the cinnamon stick, cloves, cardamom pods, and star anise. Fry these whole spices until they become fragrant, releasing their essential oils. Stir in the garlic paste, ginger paste, and onion paste, sautéing until the mixture is aromatic and slightly golden brown.
- Cook the Tomato Mixture: Add the tomato puree, sliced fresh tomatoes, pandan leaves, and evaporated milk to the sautéed spices. Cook the mixture, stirring occasionally, until it thickens slightly and the tomatoes soften, allowing the flavors to meld together beautifully.
- Combine and Cook – Rice Cooker Method: Transfer the soaked and drained rice to the rice cooker bowl. Pour the prepared tomato mixture and water over the rice. Season with salt, then add the raisins and toasted cashew nuts. Gently stir everything to combine without breaking the rice grains. Cook using the rice cooker’s “white rice” setting. When done, let the rice rest inside the cooker for 10 minutes before fluffing with a paddle.
- Combine and Cook – Stovetop Method: In a heavy-bottomed pot or Dutch oven, repeat the sauté steps for aromatics and tomato mixture. Then add the soaked rice, raisins, and cashew nuts. Pour in water and season with salt. Stir gently to combine. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 15–18 minutes until the rice is tender and fluffy. Remove from heat and let it rest, covered, for 10 minutes before fluffing with a fork.
- Combine and Cook – Instant Pot Method: Set the Instant Pot to Sauté mode and prepare the aromatic-tomato mixture steps inside the pot. Add the soaked rice, water, raisins, and cashew nuts. Stir well to combine. Close the lid, seal the valve, and pressure cook on HIGH for 6 minutes. Allow the pressure to naturally release for 10 minutes, then carefully manually release any remaining pressure. Fluff the rice gently with a fork.
- Garnish and Serve: Transfer the cooked tomato rice to a serving platter. Top liberally with fried shallots and fresh coriander leaves for a burst of flavor and texture. Serve the Nasi Tomato hot alongside Malaysian curries, ayam masak merah (spicy tomato chicken), or acar (pickled vegetables) for a complete traditional meal.
Notes
- Soaking the basmati rice before cooking helps achieve fluffy, separate grains.
- If you prefer a richer flavor, substitute ghee with butter or a mixture of both.
- Adjust the tomato puree quantity based on your desired tanginess and tomato intensity.
- Pandan leaves add a subtle aroma; if unavailable, you can omit them without greatly impacting the dish.
- For added texture, lightly toast the cashew nuts before adding them.
- Resting the rice after cooking helps it steam and finish absorbing any residual moisture.
- This dish can be easily adapted for different cooking appliances like rice cooker, stovetop, or Instant Pot as detailed above.
