Malaysian Tomato Rice recipe
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Ingredients
- 2 pounds basmati rice 2 tablespoons ghee (clarified butter) 1 sprig fresh parsley 1 cinnamon stick 1 clove 1 pod cardamom 6 ½ cups water 1 (10.75 ounce) can tomato puree salt to taste
Nutrition Info
- 225.5 caloriescarbohydrate: 47.1 gcholesterol: 4.1 mgfat: 2.3 gfiber: 0.9 gprotein: 4.7 gsaturatedFat: 1.2 gservingSize: -sodium: 88.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Malaysian Tomato Rice
Directions
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Place rice in a large bowl and cover with water. Let soak, 5 to 10 minutes. Drain.
Combine ghee, parsley, cinnamon stick, clove, and cardamom in a large skillet. Heat over medium-low heat until ghee melts and smells fragrant, about 5 minutes.
Combine rice and ghee mixture in a rice cooker. Cover with water. Seal cooker and cook rice according to manufacturer's instructions. Pause cooking a quarter of the way through, stir tomato puree and salt into the rice. Continue cooking until rice is tender and liquid is absorbed. Discard whole spices before serving.