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–+ servings
Nasi tomato, or tomato rice in an oval plate with blue motif, with slices of cucumber and tomatoes.

Nasi Tomato Recipe (Lightly Spiced and Aromatic Tomato Rice)

Azlin Bloor
An easy to follow nasi tomato recipe, an aromatic tomato rice from Singapore and Malaysia.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Malay
Servings 6 depending on portion
Calories 344 kcal

Ingredients
 
 

  • 400 g basmati rice
  • 2 Tbsp ghee can be substituted with butter or vegetable oil
  • ½ Tbsp white sugar
  • 1 tsp salt
Aromatics
  • 1 large onion
  • 4 cloves garlic
  • 5 cm ginger
  • 1 lemongrass bruised
  • 2 pandan leaves tied together
Spices
  • 1 cinnamon stick
  • 2 star anise
  • 4 cardamom pods
  • 3 cloves
  • ½ tsp ground turmeric
Liquids & Sauces
  • 5 Tbsp concentrated tomato paste (also called tomato purée in some countries)
  • 3 Tbsp tomato ketchup
  • 650 ml water
  • 60 ml evaporated milk
Toppings/Garnish
  • cashew nuts or almonds
  • raisins
  • crispy fried shallots
  • chopped coriander leaves (cilantro) - optional
  • sliced boiled eggs or strips of omelette (optional)

Instructions
 

Prep Work

  • Rinse the basmato rice until the watr runs clear-ish. Set aside.
  • Peel and roughly chop the onion and add to a food chopper. Do the same with the garlic and ginger. Then chop to a smooth paste. No food chopper? chop everything up finely.
  • Bruise your lemongrass. Read more here, on how to bruise lemongrass.
  • Weigh out all your other ingredients, ready to go.

Lets Get Cooking

  • Heat the ghee in a saucepan on medium heat and when hot, toast the whole spices for 30 seconds.
  • Tip in the ground aromatics (onion, garlic, ginger), lemongrass and turmeric and fry for 7 minutes until you get a lovely aroma off it. If it's browning, reduce the heat.
  • Now add the tomato paste and tomato ketchup and stir to mix it all up.
  • Tip in the rice, stir a couple of times just to coat the rice with all that tomato goodness.
  • Pour in the water and evaporated milk and stir well.
  • Tie the 2 pandan leaves into a knot and drop into the rice, pushing them diwn with the ladle.
  • Bring everything to a simmer on medium heat, then cover, reduce heat to low and cook for 25 minutes until the rice is done. Take it off the hib and leave to rest for 5 minutes
  • Now fluff the rice with a fork, and lose the pandan leaves. Serve as suggested above.

Nutrition

Calories: 344kcalCarbohydrates: 64gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 591mgPotassium: 339mgFiber: 3gSugar: 6gVitamin A: 274IUVitamin C: 6mgCalcium: 79mgIron: 2mg
Keyword nasi, nasi tomato, tomato rice
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