Since we ate rice practically everyday, I was getting rather bored with eating plain rice. So I decided that for a change, I’d cook something different. Fried rice was an option but I was looking for something new. I looked through my cookbooks and then I spotted the rice for the day! Nasi Tomato a.k.a Tomato Rice!!! I’ve eaten this in Singapore but never cooked it myself. So I decided to try my hand at it and wait for the outcome. The recipe looked simple enough and since I had all the ingredients on hand, I decided to give it a go. The verdict? It was a hit with both kids (that’s a good sign especially with the fussy younger kid) and hubby. We ate this with Ayam Masak Merah (Sweet spicy Chicken) and some cucumbers. Here’s the recipe with some minor changes.

Ingredients: (Serves 5)

3 cups rice - wash and drain
3 tbsp oil/ghee
salt to taste

Ingredients A:
3 cups water - increase or reduce depending on rice used
3/4cup tomato juice
1 tbsp plain yogurt
2 tbsp evaporated milk

Ingredients B:
1 tsp ginger - grated
3 cloves - chopped finely
1/2 onion - sliced thinly
1 piece cinnamon - about 5cm in length
4 cloves
3 cardamoms

Method:

1. Wash and drain rice. Set aside.
2. Combine all the Ingredients A in a bowl. Set aside.
3. In a large shallow pot or large saucepan, heat oil and fry Ingredients B till fragrant.
4. When onions are brown, add Ingredients A and salt. Stir and cover the pot. On high heat, bring to a boil.
5. Add rice. Stir a little and let it continue to boil with the lid open.
6. When the water has reduced and almost absorbed (you can see some bubbles but not the water itself), lower heat, cover the pot tightly and continue to cook.
7. When steam emits from the pot, the rice is cooked.
8. Garnish with tomato slices and peas.
9. Serve hot with other sides.