Tomato Rice Recipe (Malaysian style)

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth offers a lighter option while maintaining flavor.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a distinct flavor and aroma.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and brightness.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers add sweetness.

Rinse the rice with water. Soak it for half an hour. Drain.

Heat some ghee in a saucepan. Add the dry spices (cloves, cinnamon, star anise, and cardamom) into the pan over low heat until aromatic.

Add the chopped onion, minced garlic, and ginger. Sauté until the onion turns soft and slightly brown.

Add the diced tomatoes, tomato paste, salt, and sufficient water to cook the rice.

Transfer the tomato mixture to the rice cooker. Add the rice and pandan leaves. Cover until the rice is done.

Scoop the rice onto the serving plate. Garnish with roasted cashew nuts, chopped coriander leaves, and fried shallots. Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary