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.
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 tbsp tomato puree
1/2 tsp salt to taste
chicken stock granules to taste
a handful of sultanas
- Heat oil in wok, saute onions and spices until fragrant. Add in tomato puree and fry to combine well.
- Add in the rice and seasoning. Stir to mix well. Transfer fried rice to rice cooker or steaming tray.
- 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.
- Serve tomato rice with cucumber slices and any curry.
Serving Tomato Rice with Vegetarian Curry [light and easy] .