Malaysian Tomato Spice Rice

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A fragrant party-style rice from Malaysia where basmati is simmered with ripe tomatoes, coconut milk, and warm aromatics like cinnamon, cardamom, and pandan leaves. The grains turn a beautiful sunset red and absorb every drop of the tangy, buttery sauce. It is traditionally served alongside fried chicken, cucumber, and sambal at weddings and kenduri.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 21 gFat
• 13 gSaturated Fat
• 66 gCarbs
• 4 gFiber
• 8 gSugar
• 9 gProtein
• 540 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 3.2 mgIron
• 22 mgVitamin C
• 145 mcgVitamin A

Ingredients

For the rice

• 2 cups basmati rice, rinsed and soaked 20 minutes
• 4 ripe tomatoes, roughly chopped
• 2 tablespoons tomato paste
• 1 cup full-fat coconut milk
• 2 cups low-sodium chicken stock
• 3 tablespoons ghee
• 4 shallots, finely sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 stalk lemongrass, lightly bruised
• 2 pandan leaves, tied into a knot
• 1 cinnamon stick (about 2 inches)
• 3 green cardamom pods, lightly crushed
• 2 whole cloves
• 1 star anise
• 1 teaspoon sugar
• 1 1/2 teaspoons salt, plus more to taste

Basmati riceRipe tomatoesTomato pasteCoconut milkChicken stockGheeShallotsGinger pasteGarlic pasteLemongrassPandan leavesCinnamon stickGreen cardamom podsStar aniseSugarSalt

Directions

1. Drain the soaked rice and set aside. Blend the chopped tomatoes with 2 tablespoons of water until smooth; strain out skins if a smoother texture is desired.
2. Heat the ghee in a heavy-bottomed pot over medium heat. Add the cinnamon, cardamom, cloves, and star anise and fry for 30 seconds until fragrant.
3. Add the shallots, ginger paste, garlic paste, and lemongrass. Sauté for 4 to 5 minutes until the shallots turn soft, golden, and the oil begins to separate.
4. Stir in the tomato paste and strained tomato puree. Cook for 6 to 8 minutes, stirring frequently, until the mixture turns deep brick red and thickens enough to coat the back of a spoon.
5. Add the drained rice and toast gently for 2 minutes, stirring so every grain is coated in the spiced tomato base.
6. Pour in the chicken stock and coconut milk, add the pandan knot, sugar, and salt. Bring to a brisk boil, then reduce heat to the lowest setting.
7. Cover the pot with a tight-fitting lid and cook undisturbed for 18 to 20 minutes, until the liquid is fully absorbed and the grains are tender.
8. Turn off the heat and keep the lid on; let the rice rest for 10 minutes to steam through. Fluff with a fork, discard the whole spices and pandan, and serve warm.

Cook’s Notes

• For the brightest color and deepest flavor, choose vine-ripened tomatoes and cook the tomato base until it really darkens before adding any liquid.
• If the rice is still slightly firm after 20 minutes, splash in 2 to 3 tablespoons of hot stock, cover, and cook 3 more minutes off direct heat.
• Toast the rice in the spice paste until every grain turns glossy red; this step builds the signature nutty aroma.
• A heavy Dutch oven or nonstick rice pot gives the best sealed steam and prevents the bottom layer from burning.
• Serve with crispy fried chicken, sliced cucumber, hard-boiled eggs, and a spoonful of sambal for an authentic kenduri plate.

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