Malaysian Tomato Rice Recipe

Malaysian Tomato Rice Recipe

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