A Fragrant Malaysian Tomato Rice with Warm Spices, Creamy Milk and Sweet Raisins
Malaysian Nasi Tomato is a rich and aromatic rice dish prepared with tomatoes, onions, garlic and ginger, complemented by a blend of whole spices. Tomato paste and grated tomatoes give the rice its distinctive colour and tangy flavour, while evaporated milk adds a gentle creaminess that balances the acidity.
The rice is cooked slowly in chicken stock, allowing it to absorb the flavours of the spices and tomato mixture. Green peas bring freshness and colour, while raisins add occasional bursts of sweetness. The result is a comforting, fragrant dish with a balanced combination of savoury, tangy and mildly sweet flavours.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
3 tbsp butter
1 tbsp oil
2 onions, finely sliced
4 garlic cloves, minced
1 inch ginger, grated or finely chopped
4 cardamom pods
4 cloves
1 cinnamon stick
2 bay leaves
3 tbsp tomato paste
2 tomatoes, grated
1 cup evaporated milk
4½ cups chicken stock
½ cup peas
¼ cup raisins
Salt, to taste
Method
Wash and Soak the Rice: Rinse the rice thoroughly under running water until the water becomes clearer. Soak it for 30 minutes, then drain well before cooking.
Sauté the Onions: Heat the butter and oil in a heavy-bottomed pot over medium heat. Add the sliced onions and cook until golden, stirring occasionally to develop a rich, aromatic base.
Add Garlic, Ginger and Whole Spices: Stir in the minced garlic, ginger, cardamom, cloves, cinnamon stick and bay leaves. Cook briefly until the spices release their fragrance.
Prepare the Tomato Base: Add the tomato paste and grated tomatoes. Cook for 3–4 minutes, stirring regularly, until the mixture thickens slightly and the raw tomato aroma begins to mellow.
Add Rice, Milk and Stock: Add the drained rice and gently stir to coat the grains with the tomato mixture. Pour in the evaporated milk and chicken stock, season with salt, and mix carefully.
Cook Until Tender: Bring the liquid to a gentle boil, then cover the pot and reduce the heat to low. Cook for approximately 20 minutes, keeping the lid closed as much as possible so the rice steams evenly.
Add Peas and Raisins: During the final 5 minutes of cooking, add the peas and raisins. Cover again and allow the rice to finish cooking until the grains are tender and the liquid has been absorbed.
Rest and Fluff: Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Gently fluff with a fork before serving, taking care not to crush the grains.
Serve
Serve Malaysian Nasi Tomato with Malaysian roasted chicken (Ayam Merah), fresh cucumber, crispy fried shallots, boiled eggs and sambal. The roasted chicken adds savoury richness, while cucumber and sambal provide freshness and a spicy contrast to the gently sweet, tomato-flavoured rice.