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Saturday, May 5, 2012

EZ Tomato Rice

There any many variations to cooking Tomato Rice with a variety of ingredients.  This is a very basic, easy Tomato Rice recipe which is full of flavour and goes well with most curries.   I believed it is also a healthy version as no coconut milk is used.  Most time, when the recipe uses coconut milk, I try to substitute with milk or yoghurt.  I really do not know the difference of the taste because I hardly eat this rice at the stalls.  The flavours maybe from the spices used.
[serves 2-3]
150 gm Basmathi rice - washed and drain
300 ml water
1 tbsp oil
2 shallots - sliced thinly
2 cm piece cinnamon stick
1 star anise
2 cardamon pods - use the seeds only
2 cloves
2 tbsp tomato puree
1/2 tsp salt to taste 
chicken stock granules to taste
a handful of sultanas
  1. Heat oil in wok, saute onions and spices until fragrant.  Add in tomato puree and fry to combine well.
  2. Add in the rice and seasoning.  Stir to mix well.  Transfer fried rice to rice cooker or steaming tray.
  3. Add in water to cook rice in rice cooker or steam over boiling water for 25-30 minutes.  Add in sultanas.  Give it a stir.  Off heat and leave for 5-10 minutes before fluffing rice to serve.
  4. Serve tomato rice with cucumber slices and any curry.
Serving Tomato Rice with Vegetarian Curry [light and easy] . 

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