Malaysian Tomato Rice

This big-batch recipe for tomato rice flavored with cinnamon, clove, and cardamom cooked in a rice cooker is a popular side dish in Malaysia.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 226 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.