Fragrant Malaysian Nasi Tomato with Star Anise and Cloves

Name: Fragrant Malaysian Nasi Tomato with Star Anise and Cloves
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups basmati rice; 1 can (14 oz) diced tomatoes; 2 cups chicken stock or water; 1 large onion; 2 cloves garlic; 2 tbsp cooking oil; 2-inch stick of cinnamon; 3 star anise pods; 6 cloves; Salt; 1/4 cup fried shallots; 2 tbsp chopped cilantro (coriander leaves)

Aromatic Tomato Rice with a Touch of Spice

A beautifully aromatic Malaysian dish, this Nasi Tomato combines fragrant rice with the warming flavors of star anise and cloves, resulting in a delicious and comforting main course.

1 h 30 min
4
Intermediate

Ingredients

Tomato Rice

2 cups basmati rice

rinsed until water runs clear

1 can (14 oz) diced tomatoes

2 cups chicken stock or water

1 large onion

finely chopped

2 cloves garlic

minced

2 tbsp cooking oil

2-inch stick of cinnamon

3 star anise pods

6 cloves

Salt

to taste

Garnish

1/4 cup fried shallots

2 tbsp chopped cilantro (coriander leaves)

Preparation

Preparing the Rice Mixture

Rinse Rice

Rinse the basmati rice in cold water until the water runs clear. Drain well.

Combine Ingredients

In a large bowl, combine the diced tomatoes with their juice, chicken stock, and rice. Set aside.

Sautéing the Aromatics

Heat Oil

Heat oil in a large pot over medium heat.

Cook Onion

Add the chopped onion and sauté until translucent.

Add Spices & Garlic

Stir in the garlic, cinnamon stick, star anise, and cloves, and continue to cook for 2-3 more minutes.

Ensure not to burn the spices as it will lead to a bitter taste. Pro Tip: Consider tying the whole spices in a piece of cheesecloth for easier removal after cooking.

Cooking Process

Toasting the Spices

Sauté the cinnamon, star anise, and cloves to release their oils and enhance flavor.

Combining Ingredients

Add the rice mixture to the pot and stir well to coat the grains with the spices and aromatics.

Simmering

Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low. Cook until the rice is tender and all the liquid is absorbed, about 15-20 minutes.

Plating & Serving