- 2 pounds basmati rice
- 2 tablespoons ghee (clarified butter)
- 1 sprig fresh parsley
- 1 cinnamon stick
- 1 clove
- 1 pod cardamom
- 6 1/2 cups water
- 1 (10.75 ounce) can tomato puree
- salt to taste
- 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.
05/29/2019
recipepes.com
malaysian tomato rice, recipe
PT15M
PT1H
5
455 calories
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