Tomato Rice
Rich, fragrant, and steeped in tradition - Malay-style tomato rice cooked with creamy evaporated milk, aromatic spices, and screw pine leaves. Delicious served with sambal or curry.
Ingredients
3 cups basmathi or normal rice
½ cup evaporated milk
2 screwpine leaves
3 tbs tomato puree
2 Star anise, 1piece cinnamon stick & 4 cloves
2 tbs ghee, butter or olive oil for a healthier version
4 onions, sliced
3 cloves garlic, sliced
1 inch ginger, minced
Salt to taste
Stock or water
Method
1. If using Basmathi rice, soak it for 30 minutes before cooking. Drain.
2. Heat butter, ghee or oil.
3. Saute onions, garlic, ginger, star anise, cinnamon, cloves and screwpine leaves.
4. Stir in tomato puree and simmer for a minute.
5. Add rice, evaporated milk, salt and water or stock. Stir.
6. Cook on the stove until rice is fluffy or pour mixture into a rice cooker.
7. Sprinkle with fried onions and raisins when serving.
8. Goes well with curry or sambal chicken especially Ayam Masak Merah.
