Malaysian Tomato Rice recipe

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Ingredients

2 pounds basmati rice
2 tablespoons ghee (clarified butter)
1 sprig fresh parsley
1 cinnamon stick
1 clove
1 pod cardamom
6 ½ cups water
1 (10.75 ounce) can tomato puree
salt to taste

Nutrition Info

225.5 calories
carbohydrate: 47.1 g
cholesterol: 4.1 mg
fat: 2.3 g
fiber: 0.9 g
protein: 4.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 88.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rice in a large bowl and cover with water. Let soak, 5 to 10 minutes. Drain.

  2. Combine ghee, parsley, cinnamon stick, clove, and cardamom in a large skillet. Heat over medium-low heat until ghee melts and smells fragrant, about 5 minutes.

  3. Combine rice and ghee mixture in a rice cooker. Cover with water. Seal cooker and cook rice according to manufacturer's instructions. Pause cooking a quarter of the way through, stir tomato puree and salt into the rice. Continue cooking until rice is tender and liquid is absorbed. Discard whole spices before serving.

Recipe Yield

16 servings

Recipe Note

Popular rice in Malaysia.

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