Introduction
Nasi Tomato (Tomato Rice) is one of Malaysia's most beloved traditional rice dishes, especially popular during weddings, Hari Raya celebrations, family gatherings, and festive occasions. The dish is known for its beautiful reddish-orange color, fragrant aroma, and rich buttery flavor. Despite its name, Nasi Tomato does not taste strongly of tomatoes. Instead, tomato puree and tomato sauce add a subtle sweetness, mild tanginess, and attractive color that complement the aromatic spices.
The rice is typically cooked with Basmati rice, fresh tomatoes, tomato puree, butter or ghee, evaporated milk, and fragrant whole spices such as cinnamon, cardamom, cloves, and star anise. It is traditionally served with Ayam Masak Merah (Spicy Tomato Chicken), beef rendang, chicken kurma, pickled vegetables (acar), papadum, and sambal.
This elegant rice dish has become a staple at Malaysian wedding banquets and festive celebrations because of its vibrant appearance and delicious flavor.
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8 people
Ingredients
For the Rice
- 4 cups Basmati rice
- 5 cups chicken stock or water
- 3 tablespoons tomato puree
- 3 tablespoons tomato sauce (ketchup)
- 250 ml evaporated milk
- 2 tablespoons butter or ghee
- 2 tablespoons cooking oil
- 2 ripe tomatoes, diced
- 2 pandan leaves, tied into knots
- 1 teaspoon salt
- 1 teaspoon sugar
Whole Spices
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 2 star anise
Aromatics
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 cm fresh ginger, thinly sliced
Garnishes
- Fried shallots
- Raisins
- Cashew nuts
- Green peas (optional)
- Fresh coriander leaves
Instructions
Step 1: Prepare the Rice
Wash the Basmati rice several times until the water runs clear.
Soak the rice for 20–30 minutes.
Drain thoroughly before cooking.
Step 2: Sauté the Aromatics
Heat the butter (or ghee) together with the cooking oil in a large pot.
Add:
- Cinnamon
- Cardamom
- Cloves
- Star anise
Cook for about 2 minutes until fragrant.
Add the sliced onion and sauté until soft and lightly golden.
Stir in the garlic and ginger, cooking for another minute until aromatic.
Step 3: Cook the Tomato Base
Add the diced tomatoes.
Cook until they soften.
Stir in the tomato puree and tomato sauce.
Cook for 3–5 minutes until the mixture thickens and the oil begins to separate.
Step 4: Add the Rice
Add the drained Basmati rice.
Gently stir for 2–3 minutes, coating every grain evenly with the tomato mixture.
This step enhances both the flavor and color of the rice.
Step 5: Cook the Rice
Pour in the chicken stock (or water) and evaporated milk.
Add:
- Salt
- Sugar
- Pandan leaves
Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and cook until the liquid has been fully absorbed.
If using a rice cooker, transfer the mixture to the rice cooker after sautéing and cook as usual.
Step 6: Rest the Rice
Once cooked, leave the rice covered for 10 minutes.
This resting period allows the steam to finish cooking the grains and produces a fluffier texture.
Fluff the rice gently using a fork or rice paddle.
Step 7: Garnish
Sprinkle over:
- Fried shallots
- Raisins
- Toasted cashew nuts
- Fresh coriander leaves
- Green peas (optional)
The garnishes add texture, color, and additional flavor.
Step 8: Serve
Transfer the Nasi Tomato onto a large serving platter.
Serve immediately while hot with traditional side dishes.
Traditional Side Dishes
Nasi Tomato is best served with:
- Ayam Masak Merah (Spicy Tomato Chicken)
- Chicken Kurma
- Beef Rendang
- Dalca
- Pickled Vegetables (Acar)
- Papadum
- Sambal Belacan
- Fresh Cucumber Slices
- Hard-Boiled Eggs
Chef's Tips
- Basmati rice produces the lightest and fluffiest texture.
- Soaking the rice before cooking helps prevent broken grains.
- Fresh tomatoes provide a sweeter and more natural flavor than canned tomatoes.
- Use butter or ghee for a richer aroma.
- Avoid stirring the rice too much after it has cooked, as this can break the grains.
- Let the rice rest for at least 10 minutes before fluffing.
- Toast the cashew nuts separately to enhance their crunch and flavor.
Storage
Store leftover Nasi Tomato in an airtight container in the refrigerator for up to 3 days.
Reheat by steaming or microwaving with a small splash of water to restore moisture.
The rice may also be frozen for up to one month, although freshly cooked rice offers the best flavor and texture.
Nutritional Information (Approximate Per Serving)
- Calories: 510 kcal
- Carbohydrates: 72 g
- Protein: 9 g
- Fat: 18 g
- Fiber: 3 g
- Sodium: 450 mg
Interesting Facts
- Nasi Tomato is one of the signature dishes served at traditional Malay wedding feasts and Hari Raya celebrations.
- Although tomato is used, the dish remains mildly sweet and aromatic rather than strongly tomato-flavored.
- The combination of tomato puree, butter, evaporated milk, and whole spices creates its distinctive rich flavor and beautiful reddish-orange color.
- The dish reflects a blend of Malay, Indian, and Middle Eastern culinary influences that have shaped Malaysian cuisine over generations.
- Today, Nasi Tomato continues to be one of Malaysia's most elegant festive rice dishes and is often featured at banquets, family celebrations, and special occasions throughout the country.
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