Description
Malaysian Tomato Rice is a flavorful one-pot rice dish infused with a blend of aromatic spices, fresh tomatoes, and savory tomato paste. Perfect as a main or side dish, this recipe combines fragrant turmeric, cumin, and cinnamon with tender rice cooked in chicken broth to create a comforting and vibrant meal enjoyed by the whole family.
Ingredients
Scale
Main Ingredients
- 2 cups long-grain rice, rinsed
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 cups chicken broth or water
- 1 bay leaf
- 1/4 teaspoon sugar (optional, for sweetness)
- Salt, to taste
Garnishes (Optional)
- Fresh cilantro, for garnish
- 1 tablespoon fried shallots or crispy onions
Instructions
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-5 minutes until the onions become soft and translucent, developing a fragrant base for the dish.
- Add Tomatoes and Tomato Paste: Stir in the chopped tomatoes and tomato paste. Cook for another 5 minutes, allowing the tomatoes to soften and release their juices, which enhances the flavor and richness of the rice.
- Bloom Spices: Mix in the ground turmeric, cumin, cinnamon, and optional sugar. Cook the mixture for 1-2 minutes to activate the spices and deepen their aroma, creating the distinctive Malaysian flavor profile.
- Coat the Rice: Add the rinsed rice to the pot, stirring well to coat each grain with the tomato and spice mixture. Cook for 1-2 minutes to toast the rice lightly, enhancing its texture and taste.
- Cook Rice: Pour in the chicken broth or water and add the bay leaf. Season with salt to taste. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Finish and Serve: Fluff the cooked rice with a fork to separate the grains. Garnish with fresh cilantro and fried shallots or crispy onions if desired. Serve warm as a standalone meal or a side dish.
Notes
- Rinse the rice thoroughly to remove excess starch for fluffier results.
- You can substitute chicken broth with vegetable broth to make the dish vegetarian-friendly.
- Adjust the spices according to your preference for a milder or stronger flavor.
- Add a squeeze of lime or a sprinkle of chopped chili for extra zest and heat if desired.
- Leftover rice can be refrigerated for up to 3 days and reheated gently with a splash of water to restore moisture.
