📝 About This Recipe
Nasi Tomato is a beloved Malaysian classic, often served at weddings (kenduri) and festive celebrations for its vibrant hue and aromatic profile. This dish elevates humble long-grain rice with a rich base of tomato puree, evaporated milk, and a warm bouquet of 'Empat Sekawan' (The Four Friends) spices. The result is a fluffy, savory-sweet rice that perfectly balances the heat of traditional Malay curries.
🥗 Ingredients
The Rice Base
- 3 cups Basmati Rice (washed and soaked for 20 minutes, then drained)
- 3.5 cups Water (adjust slightly depending on rice brand)
- 1/2 cup Evaporated Milk (for creaminess and a hint of sweetness)
- 3 tablespoons Tomato Paste (concentrated for deep color)
- 2 tablespoons Tomato Sauce (Ketchup) (adds a characteristic tang)
Aromatics and Spices
- 2 tablespoons Ghee (Clarified Butter) (can substitute with butter or oil)
- 1 piece Cinnamon Stick (about 2 inches long)
- 2 pieces Star Anise (whole)
- 4 pieces Cardamom Pods (bruised slightly)
- 4 pieces Cloves (whole)
- 1 Red Onion (medium-sized, thinly sliced)
- 3 cloves Garlic (finely minced)
- 1 inch Ginger (julienned or pounded into a paste)
- 2 pieces Pandan Leaf (tied into a knot)
Seasoning and Garnish
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Sugar (to balance the acidity)
- 2 tablespoons Fried Shallots (for garnish)
- 1 handful Fresh Cilantro (chopped for garnish)
- 2 tablespoons Raisins (optional, for sweetness)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold water until the water runs clear. Soak the rice for 20 minutes to ensure long, fluffy grains, then drain completely and set aside.
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2
In a large pot or the inner pot of a rice cooker, heat the ghee over medium heat until melted and shimmering.
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3
Add the 'Four Friends' spices: cinnamon, star anise, cardamom, and cloves. Sauté for 1-2 minutes until they release a warm, toasted aroma.
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4
Add the sliced onions, garlic, and ginger. Sauté until the onions are soft and slightly golden, but not burnt.
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5
Stir in the tomato paste and tomato sauce. Cook for 2-3 minutes, stirring constantly, until the oil begins to separate from the paste (pecah minyak).
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6
Add the drained rice to the pot. Gently stir the rice for 1-2 minutes to coat every grain with the aromatic tomato-ghee mixture. This 'toasting' step prevents the rice from becoming mushy.
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7
Pour in the water, evaporated milk, salt, and sugar. Add the knotted pandan leaf for that signature Malaysian fragrance.
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8
If using a rice cooker, transfer everything to the cooker and turn it on. If using the stovetop, bring the liquid to a boil.
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9
Once boiling on the stovetop, reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes without opening the lid.
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10
Once the rice is cooked, let it rest (undisturbed) for at least 10 minutes. This allows the steam to finish the cooking process and firms up the grains.
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11
Remove the lid and the pandan leaf. Use a fork or a rice paddle to gently fluff the rice, being careful not to break the long Basmati grains.
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12
Transfer to a serving platter and garnish generously with fried shallots, chopped cilantro, and raisins.
💡 Chef's Tips
Always soak Basmati rice for at least 20 minutes to achieve the maximum length and best texture. Do not skip the evaporated milk; it provides a creamy mouthfeel that balances the acidity of the tomatoes. If you don't have a pandan leaf, a drop of screwpine essence can work, but the fresh leaf is always superior. Be careful when fluffing the rice; use a 'folding' motion rather than stirring to keep the grains intact. For a more vibrant orange color, you can add a pinch of turmeric powder during the sautéing stage.
🍽️ Serving Suggestions
Serve with Ayam Masak Merah (Malaysian Spicy Tomato Chicken) for the ultimate traditional pairing. Accompany with Acar Awak (pickled vegetables) to provide a crunchy, acidic contrast to the rich rice. Pair with a side of hard-boiled eggs or Sambal Telur for extra protein. A refreshing glass of Sirap Bandung (rose syrup with milk) is the classic beverage choice for this meal. Add a few pieces of crispy prawn crackers (keropok) on the side for added texture.