This is the perfect side dish for festive meals – Nasi Tomato or Tomato Rice! Deliciously savoury, subtly sweet tomato rice dish made with basmati rice, ghee, and spices.
Nasi Tomato is one of my all-time favorite rice dishes, especially during Eid. It’s right up there alongside Nasi Minyak and Ketupat, and Lontong . Rich, aromatic, with a beautiful, naturally vibrant colour… it immediately whets my appetite!
What is Nasi Tomato?
Nasi Tomato, or Malaysian Tomato Rice, is a rich and aromatic dish that’s often served at special occasions such as weddings and festive gatherings.
This dish features fluffy basmati rice cooked in a fragrant blend of spices, tomatoes, and evaporated milk, giving it a luxurious taste and texture. The result is a slightly tangy, subtly sweet, and savoury rice that pairs beautifully with curries, grilled meats, and other Malay side dishes.
Does Nasi Tomato Taste Like Tomatoes?
Despite its name, Nasi Tomato is not meant to taste overwhelmingly of tomatoes. Instead, the tomatoes add a mild tang and sweetness, balancing out the richness of the ghee, spices, and evaporated milk.
The overall flavor is fragrant, creamy, and savory, with just a subtle hint of tomato.
The focus is on creating a well-rounded, deeply flavorful rice rather than a strong tomato-forward dish.
Table of Contents
Why You’ll Love This Recipe
- Bursting with Flavor – The combination of aromatic spices, tomato puree, and creamy evaporated milk gives the rice a deep, complex flavor.
- Perfect for Special Occasions – It’s a crowd-pleaser, making it a great choice for gatherings, celebrations, or a comforting weekend meal.
- Versatile Pairing – Goes well with a variety of dishes, from spicy curries to simple grilled proteins.
- Beautiful Presentation – The vibrant color of the tomatoes, combined with golden fried shallots and fresh coriander, makes for an eye-catching dish.
Key Ingredients
- Basmati Rice – Long-grain rice that stays fluffy and separate when cooked. Basmati or any other long grains will work best for this. In a pinch you can use medium grains such as Jasmine rice.
- Aromatic Spices – Cinnamon, cloves, cardamom, and star anise (also known as four friends or empat sekawan!) add depth and fragrance.
- Tomatoes & Tomato Puree – Provide the signature tangy and slightly sweet taste.
- Evaporated Milk – Adds a creamy, luxurious texture.
- Pandan Leaves – Infuse the rice with a floral, subtly vanilla-like aroma.
- Ghee or Butter – Enhances richness and adds a nutty flavor.
- Raisins & Cashew Nuts – For a delightful contrast of sweetness and crunch. Cheat and use readily-toasted cashew nuts (the kind you snack on!)
Can I turn this vegan?
YES! Instead of ghee or butter, replace with coconut oil. Neutral oils will work too.
Replace evaporated milk with coconut milk.
Key Steps to Making Nasi Tomato
Rice Cooker Method (My Go-To!)
The rice cooker makes this dish super easy with no need for constant monitoring.
1. Soak Basmati Rice
- Rinse basmati rice and let soak in water for about 30 minutes.
2. Sauté the Aromatics
- In a pan, melt ghee or butter and sauté the cinnamon, cloves, cardamom, and star anise until fragrant.
- Add garlic paste, ginger paste, and onion paste, cooking until aromatic.
3. Add Tomatoes
- Add sliced tomatoes, tomato puree, pandan leaves and evaporated milk.
- Saute until a red paste forms and the tomatoes slightly soften.
- Remove from the heat.
4. Mix Everything in the Rice Cooker
- Drain as much water from the soaked basmati rice. Add to rice cooker pot, if you haven’t already.
- Transfer the sautéed mixture into the rice cooker.
- Top up with water, salt to season, raisins and cashews if using. Stir everything gently to combine.
NOTE: Most recipes will tell you to add raisins and cashews AFTER the rice is done. I much prefer adding the raisins and cashews in at this stage.
The raisins will plump up when soaked, for nice juicy bites, while also slightly sweetening the rice. The cashews slightly soften when cooked, but there will still be a mild crunch – it makes the bites of rice less harsh!
Of course, feel free to add the raisins and cashews after if that’s what you prefer.
5. Cook & Fluff
- Close the lid and cook on the regular “white rice” setting.
- Once done, let the rice rest for 10 minutes, then gently fluff it with a rice cooker paddle.
6. Garnish & Serve
- Top with fried shallots and coriander leaves before serving.
No rice cooker? I detailed the steps on how to make Nasi Tomato in the pressure cooker or stovetop in the recipe down below!
How to Serve
Nasi Tomato is traditionally served with rich, flavorful side dishes. Some great pairings include:
Tips & Tricks
- Rinse the rice well – Wash the basmati rice until the water runs clear to remove excess starch and achieve fluffy rice. Soaking will ensure the rice cooks through and is soft.
- Don’t skip the spices – They give the rice its signature aroma and taste.
- Let the rice rest – After cooking, let the rice sit covered for 10 minutes before fluffing to allow the flavors to meld.
Storing & Reheating Instructions
- Storing: Keep leftover Nasi Tomato in an airtight container in the fridge for up to 3 days.
- Reheating: Microwave with a splash of water to prevent drying out, or steam gently on the stovetop.
More recipes like this
- Easy Nasi Minyak | Malay Ghee Butter Rice (rice cooker recipe)
- Nasi Hujan Panas | Rainbow Rice
- Authentic Nasi Lemak Recipe (3 easy cooking methods!)
- Easy Lontong or Nasi Impit (Compressed Rice Cakes)
Nasi Tomato | Malaysian Tomato Rice
4
servings15
minutes25
minutesThis is the perfect side dish for festive meals – Nasi Tomato or Tomato Rice! Deliciously savoury, subtly sweet tomato rice dish made with basmati rice, ghee, and spices.
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Ingredients
- Rice
2 cups basmati rice (about 400g)
2 tbsp ghee or butter
1 cinnamon stick
4 cardamom pods
2 star anise
2 tbsp onion paste
1 tbsp garlic paste
1 tbsp ginger paste
2 pandan leaves, tied into knots
60 ml evaporated milk (¼ cup)
2 medium tomatoes, sliced into wedges
2 tbsp tomato puree
2 cups water (or as needed for rice cooker)
1 tsp salt
2-3 tbsp raisins
Handful toasted cashew nuts
- Toppings
Fried shallots
Coriander leaves
Directions
- Prepare the Rice
- Rinse the basmati rice under running water until the water runs clear.
- Soak the rice in water for 30 minutes, then drain.
- Sauté the Aromatics
- Heat ghee or butter in a pan over medium heat.
- Add the cinnamon stick, cloves, cardamom, and star anise, frying until fragrant.
- Stir in the garlic paste, ginger paste, and onion paste. Sauté until aromatic and slightly golden.
- Cook the Tomato Mixture
- Add the tomato puree, sliced tomatoes, pandan leaves, and evaporated milk.
- Sauté until the mixture thickens slightly and the tomatoes soften.
- Combine and Cook
- Rice Cooker Method:
1. Transfer the soaked and drained rice to the rice cooker.
2. Pour in the tomato mixture and water, then season with salt.
3. Add the raisins and cashew nuts. Stir gently to mix.
4. Cook using the “white rice setting”. Once done, let it rest for 10 minutes, then fluff the rice with a paddle. - Stovetop Method:
1. Do steps 3-4 in a heavy-bottomed pot or Dutch oven.
2. Add the soaked rice, raisins and cashew nuts. Add water. Stir gently, then bring to a boil.
3. Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook for 15–18 minutes until the rice is fluffy.
4. Remove from heat and let rest for 10 minutes before fluffing with a fork. - Instant Pot Method:
1. Set the Instant Pot to Sauté mode. Do steps 3-4 in the pot.
2. Add the soaked rice, water and raisins and cashews. Stir well.
3. Close the lid and pressure cook on HIGH for 6 minutes.
4. Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
5. Fluff the rice with a fork. - Garnish and Serve
- Top with fried shallots and coriander leaves before serving.
- Serve with your favorite curries, ayam masak merah (spicy tomato chicken), or acar (pickled vegetables).
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