Tomato Rice

Name: Tomato Rice (Nasi Tomato)
Cuisine: Malaysian
Ingredients: Rose water 3 Tbsp; Pandan leaves 2, shredded and knotted; Mint leaves 2, roughly chopped + more for garnishing; Raisins 4 Tbsp; Tomato paste 2 Tbsp; Shallots 15, peeled and sliced; Ghee 125 ml (4 fl oz / ½ cup); Garlic 2 cloves, peeled; Onion 1, large, peeled and finely sliced; Evaporated milk 4 Tbsp; Cinnamon stick 2-cm (1-in); Cardamon pods 3; Rice 500 g (1 lb 1½ oz), washed and rinsed; Almonds 15; Crisp-fried shallots for garnishing; Salt to taste; Lemongrass 2 stalks, bruised; Chicken stock (see Note) 500 ml (16 fl oz / 2 cups)

Nasi Tomato

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ghee 125 ml (4 fl oz / ½ cup)
Garlic

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

Heat ghee in a saucepan and stir-fry the garlic, onion, shallots, lemongrass and tomato paste. Then add the raisins, almonds, cardamom pods, cinnamon and pandan leaves.
Pour in chicken stock and evaporated milk. Then add rose water and mint leaves and bring to the boil. Season with salt to taste.
Add rice and boil until cooked. Garnish with crisp-fried