Malaysian Style Tomato Spiced Rice

Tomato rice is a well-loved flavoured rice in many Asian cultures, including the multi-cultural country like Malaysia. Evolved from the southern Indian version of tomato rice, this dish has adapted to spices and fresh produce widely used in Malaysia. It has become a staple rice dish in Malaysia and well-accepted by adults and children.

As a mother of three, I welcome any cooking ideas that is simple and require the least attention to the food while cooking. This recipe meets my simple requirements with an excellent results for the family to enjoy. It is a versatile rice dish that you may pair it with grilled chicken (like I did), lamb or beef curry, etc. 

So here it goes - my version of Malaysia tomato spiced rice.

Useful tips: 

• Wash and soak the rice in water with pandan powder for about 30 minutes prior to cooking. I soaked mine while preparing and stir frying the other ingredients.
• Use medium to low fire and be patient when stir frying onions, garlic, ginger and the spices until fragrant but not burnt.
• Golden ratio of rice and liquid is 1:1.5. You may adjust the water measurements if you added more tomatoes, coconut milk or tomato purée.

Tomato Spiced Rice

Ingredients

5 cups of rice (I used Jasmine rice as my family does not like the texture of basmati rice.)

2 medium tomatoes (I used 1.5 large tomatoes)

1 large red onion (or 8-10 shallots)

6 cloves of garlic (medium to large size)

1 thumb sized of ginger

2 cloves

1 star anise

1 cinnamon stick

1 cardamom 

1 tps pandan powder

2 tbsp coconut milk (may substitute with milk)

2 tbsp tomato purée (may substitute with tomato sauce)

1 tsp salt

3 tbs coconut oil (or butter/ ghee)

5 cups water 

Topping/ Garnish

Roasted cashews

Raisins

Coriander or spring onions

Method

1. Wash and soak rice in water with pandan powder.
2. Slice onions into thin strips. Mince garlic and ginger. I used food processor to cut down my preparation time.
3. Cut tomatoes into small cubes (I prefer to sight cutlets of tomatoes in my rice). You may purée your tomatoes if preferred.
4. Wash and prepare spices.
5. On the stove, heat up a medium sized sauce pan. Add coconut oil (I prefer coconut oil as it gives a strong aroma) in the sauce pan, followed by all spices. 
6. When you smell the aroma, insert the sliced onions and minced garlic and ginger. Saute them on a low fire.
7. When the onions are browning (but garlic not burnt), add in fresh tomatoes and sauté until they are a bit mushy. 
8. Last but not least, add tomato purée, coconut milk and salt to the mixture. Do not cook coconut milk on high temperature else it may split.
9. Pour the mixture into the rice pot. Stir the rice so the mixture is evenly spread.
10. Start cooking rice in the rice cooker and voila, it will be ready when the rice is cooked! 

You may eat the rice as it is or too it up with some yummy garnish.