Nasi Tomato Recipe (Tomato Flavoured Rice)

Basmati rice: A long-grain rice known for its fragrant aroma and fluffy texture.

Ghee: Clarified butter that adds a rich, nutty flavor to the dish.

Tomato puree: Provides the tangy tomato flavor that defines this dish.

Chicken broth: Adds depth and a savory note to the rice.

Onion: Chopped finely to add sweetness and texture.

Garlic: Minced to infuse the dish with its aromatic flavor.

Ginger: Minced to add a warm, spicy note.

Cinnamon: A stick of this spice adds a sweet and woody flavor.

Star anise: Adds a licorice-like flavor and aroma.

Cloves: These add a warm, sweet, and aromatic flavor.

Water: Used to cook the rice and balance the flavors.

Salt: To taste, enhances all the flavors in the dish.

To enhance the flavor of the basmati rice, ensure you rinse it thoroughly until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Additionally, when sautéing the onions, garlic, and ginger, make sure they are cooked until they are golden brown. This step is crucial as it develops a deeper, more complex flavor base for the Nasi Tomato.

• basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and aroma, making it a good alternative for basmati rice.

• ghee - Substitute with olive oil: Olive oil provides a healthier fat option while still adding a rich flavor to the dish.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor profile as tomato puree.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish, maintaining the savory flavor.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can enhance the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller quantities due to its concentrated flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, though it has a more intense flavor, so use sparingly.

• cinnamon - Substitute with cinnamon powder: Cinnamon powder can replace a cinnamon stick, but it should be used in smaller amounts due to its concentrated flavor.

• star anise - Substitute with anise seeds: Anise seeds can provide a similar licorice-like flavor as star anise, though they are less potent.

• cloves - Substitute with allspice: Allspice can mimic the warm, spicy flavor of cloves, though it has a slightly different profile.

• water - Substitute with coconut milk: Coconut milk can add a creamy texture and a subtle sweetness to the dish, enhancing its flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the dish.

• Allow the Nasi Tomato to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator if you plan to consume the Nasi Tomato within 3-4 days. For longer storage, freezing is recommended.
• For freezing, portion the rice into individual servings. This makes it easier to defrost only what you need.
• Place each portion into a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label each bag or container with the date. This helps you keep track of how long the Nasi Tomato has been stored.
• When ready to reheat, thaw the rice in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the Nasi Tomato in a microwave or on the stovetop. Add a splash of water or chicken broth to prevent it from drying out.
• Stir occasionally while reheating to ensure even warming. Serve hot and enjoy your delicious Nasi Tomato once again!

• Stovetop Method: Place the leftover rice in a non-stick pan. Add a splash of water or chicken broth to moisten the rice. Cover the pan with a lid and heat over medium-low heat, stirring occasionally, until the rice is heated through. This method helps maintain the rice's texture and flavor.

• Microwave Method: Transfer the leftover rice to a microwave-safe dish. Sprinkle a few tablespoons of water or chicken broth over the rice. Cover the dish with a microwave-safe lid or a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the rice is hot.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover rice in an even layer in an oven-safe dish. Add a few tablespoons of water or chicken broth and cover the dish with aluminum foil. Bake for about 15-20 minutes, or until the rice is heated through. This method is great for reheating larger quantities.

• Steaming Method: Place the leftover rice in a heatproof bowl that fits inside a steamer basket. Add a small amount of water to the rice. Set the bowl in the steamer basket over boiling water. Cover and steam for about 5-10 minutes, or until the rice is hot. This method helps retain moisture and prevents the rice from drying out.

• Sauté Method: Heat a bit of ghee or butter in a skillet over medium heat. Add the leftover rice and stir-fry for a few minutes until heated through. This method can add a nice, slightly crispy texture to the rice.

• Pan: Used to sauté the onions, garlic, and ginger in ghee or butter until fragrant.

• Rice cooker: Used to cook the rice mixture until the rice is done.

• Measuring cups: Used to measure the basmati rice, tomato puree, and chicken broth accurately.

• Knife: Used to chop the onion and mince the garlic and ginger.

• Cutting board: Provides a safe surface to chop and mince the ingredients.

• Wooden spoon: Used to stir the ingredients while sautéing and mixing the rice with the liquids.

• Fork: Used to fluff the rice once it is cooked.

• Strainer: Used to rinse the basmati rice until the water runs clear.

• Measuring spoons: Used to measure the ghee or butter and salt accurately.

Prep ingredients in advance: Chop the onion, mince the garlic and ginger, and measure out the spices and tomato puree ahead of time.

Use a food processor: Quickly mince the garlic and ginger using a food processor to save time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot method: Use an Instant Pot instead of a rice cooker to reduce cooking time.

Pre-rinse rice: Rinse and drain the basmati rice the night before to save time on the day of cooking.