Malaysian Tomato Rice
Ingredients
- 4 large cups basmati rice
- 5 cups chicken stock
- 3/4 cup evaporated milk
- 1 large onion, blended
- 1 inch ginger, blended
- 3 cloves garlic, blended
- 2 red tomatoes, blended
- 1/2 tablespoon tomato puree
- 2 tablespoons tomato sauce
- 1 pandan leaf
- 2 tablespoons ghee
- Salt to taste
Spice mix
- 1 cinnamon stick
- 1 star anise
- 5 cloves
- 3 cardamom pods
Garnishes
- Chopped celery leaves
- Chopped spring onions
- Fried shallots to taste
Preparation
Wash and soak basmati rice for 30 minutes.
Heat ghee in a wok, add spice mix and pandan leaf, and sauté until fragrant.
Add the blended mixture of onion, ginger, garlic, and tomatoes, and cook until oil separates.
Add tomato sauce and puree, stir well, and cook briefly.
Add the rice, mix well, and fry for 1 minute while stirring, then turn off heat.
Transfer rice to rice cooker and pour in chicken stock and evaporated milk.
Add salt to taste and cook in rice cooker until rice is dry.
Sprinkle a little fried shallots on top and let it sit until fully cooked.
Turn off rice cooker to prevent crusting and fluff rice with chopsticks.
Sprinkle chopped celery leaves, spring onions, and fried shallots before serving with pickles and red cooked chicken.
Notes
Do not use Moghul basmati rice if possible.
This dish is often prepared for occasions like Ramadan and pairs well with other Malaysian favorites.
