Nasi Tomato

Tomato Rice

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Preparation info

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    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This was one of my favourites growing up. My mum would cook it quite often for her catering business and I would always sneak a spoonful to eat when she wasn’t looking! I just love the balance of flavours in the dish and since it has a sweet note, it is perfect served with something spicy! I served this in the second round of MasterChef UK with gulai Pahang, a traditional dish from my home state. At that time, I was in a state of panic. I forgot to cook the rice, so I was a little over the time limit when I finally did, but thankfully, the judges said they loved the dish and would wait in line to eat it! Hearing those comments made me feel on top of the world!


  • 370 g (13 oz) basmati rice
  • 3 Tbsp ghee (clarified butter)
  • 1 pandan leaf, rinsed and cut into short lengths
  • 2 Tbsp tomato purée
  • 720 ml (24 fl oz / 2⅘ cups) water, mixed with 4 Tbsp fresh milk
  • Salt, to taste

Whole Spices

  • 2 cloves
  • 5-cm (2-inch) length cinnamon stick
  • 1 star anise
  • 2 cardamom pods

Spice Paste

  • 2 shallots, peeled
  • 1 clove garlic, peeled
  • 5-cm (2-inch) knob ginger, peeled


  • A handful of roasted cashew nuts
  • A handful of sultanas
  • A handful of chopped coriander leaves


  • Rinse the rice and drain. Set aside.
  • Pound the ingredients for the spice paste coarsely using a mortar and pestle. Set aside.
  • Heat the ghee in a medium pot over medium heat. Add the cashew nuts for the garnishing and fry lightly. Remove the cashew nuts and set aside. Add the whole spices and fry until fragrant. Add the pandan leaves and stir.
  • Add in the spice paste and the tomato purée. Stir to mix, then add the water and milk mixture. Bring to a boil and season with salt.
  • Place the rice in a rice cooker together with the contents of the pot. Turn on the rice cooker to cook the rice.
  • Dish out and garnish with cashew nuts, sultanas and coriander leaves. Serve hot.

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