Tomato Rice / Nasi Tomato

Tomato rice is a specialty of Penang, Malaysia. It safe’s  a lot of time to cook other dishes while waiting for this aromatic rice to be done cooking. Enjoy….
Ingredients:

2tbsp	Ghee butter	3-4nos	Garlic
2”	Cinnamon Stick	400g	Basmati rice
1	Star anise	70g	Tomato puree
2	Cloves	125ml	Evaporated milk(Bärenmarke)
2	Onions

Pic: left Giaguaro tomato puree & right Bärenmarke 10

How to:

• Heat 1/2tbsp Ghee and add 1 chopped onion. Fry till golden brown,then set aside.
  
• In a heavy based cooking pot, add rest of Ghee, and fry the spices.
  
• Fry garlic and onion, then add the washed and drained basmati rice.
  
• Add evaporated milk and tomato puree (see pic above) and water*. * (Refer to: How to measure water when cooking rice)
  
• When boiling reduce heat to low.
  
• Place a clean kitchen towel on top of pot and close lid tightly.
  
• Cook for 30min, don’t open lid during cooking period.
  
• After 30min check rice if all cook, if not add a little bit more water and let cook for 15min with lid closed.
  
• Fluff up the rice and add the fried onion in ghee butter.