• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Easy Malay Tomato Rice (Nasi Tomato)

written by Marvellina Published: June 24, 2021
9.8K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Rice is cooked in a tomato-based sauce and aromatic spices. It is easy to prepare and can be cooked on the stove, rice-cooker, or multicooker like Instant Pot pressure cooker. It can be served as a main or a side dish.
Easy Malay Tomato Rice (Nasi Tomato)

If you are looking for an easy and delicious rice dish, definitely try this one out. This vibrant Malay-style tomato rice is a popular Malaysian dish. It can be served as a main if you add protein (I added chicken) or you can leave the protein out and serve it as a side with other entrees. Malay tomato rice is an influence of the Indian nasi biryani

Tips for good tomato rice

1. I highly recommend using ghee. I’m grateful I could find ghee at pretty much any grocery store now. You can use butter too if you don’t have ghee
2. If you are cooking this on the stove, use a heavy-bottom pot. This is important so the rice won’t get burnt, creating a crust at the bottom
3. I use tomato paste instead of tomato puree. It gives a nice vibrant color without making the rice wet
4. The fresh tomatoes need to be seeded and then cut into cubes. The seeds will make the rice wet
5. I don’t cook the fresh tomatoes with the rice because they end up disappearing into the rice. Instead, I stir them in last and the residual heat from the rice will soften them without overcooking
Easy Malay Tomato Rice (Nasi Tomato)

How to cook easy Malay tomato rice

You can cook this on the stove, rice cooker, or multicooker. The step-by-step photos here are for multicooker.
1. Rinse the rice in several changes of water until it runs clear. Strain off all water. Put the cloves, star anise, and cardamom inside the spice bag. This is optional. My kids don’t like to bite into cloves or cardamom so I’m putting them inside the spice bag

2. Press saute/cook. When it’s hot, add ghee or coconut oil. Let it melts.

3. Saute onion and garlic until fragant, about 3 minutes. Add the chicken pieces and saute until they just turn opaque

4. Add the spice bag, cinnamon stick, pandan leaves, and tomato paste and saute for another minute

5. Add the chicken pieces and saute until they just turn opaque

6. Pour in the water and evaporated milk

7. Add the rice grains and seasonings and stir to combine

8. Make sure the rice is submerged inside the liquid

9. Close the lid and turn the pressure release valve to “sealing”. Press “pressure cooker” and make sure it’s on “high pressure”. Set the timer to 2 minutes and then do natural release

10. Fluff the rice and then stir in the cubed tomatoes. The residual heat will soften the tomatoes without making them mushy. Garnish with cilantro leaves and pistachio nuts if you choose to use and serve

Easy Malay tomato rice is ready to be served!
Easy Malay Tomato Rice (Nasi Tomato)

Variations

1. Milk: you can use non-dairy milk such as coconut milk
2. Protein: you can go meatless and skip the protein
3. Nuts: you can use roasted cashew nuts, almond slices
4. Dried fruit: some people will add raisins or golden raisin

What to serve with Malay tomato rice

I would say pretty much anything. The popular pair in Malaysia is with Ayam Masak Merah and dhal curry. I love it with beef rendang and Acar timun too.

How to store leftover

Leftovers can be kept in the fridge for up to 5 days. If you prepare in big batch, you can portion it into individual servings and keep them in the freezer-friendly containers. Simply thaw it overnight in the fridge and reheat in the microwave or on the stove.

Did you make this easy Malay tomato rice recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Malay Tomato Rice (Nasi Tomato)

Easy Malay Tomato Rice (Nasi Tomato)

Easy Malay Tomato Rice (Nasi Tomato)

Servings 6 servings as a side
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 2 cups jasmine rice or other long grain rice like basmati rice
  • 200 gr boneless skinless chicken thigh cut into bite-size pieces
  • 3 Tbsp ghee or coconut oil
  • 2 Tbsp tomato paste
  • 1 ½ cup water use the same cup you use to measure rice
  • ½ cup evaporated milk or coconut milk
  • 2 large tomatoes seeded and dice into small chunks

Spices:

  • 1 large cinnamon stick
  • 1 star anise
  • 3 cloves
  • 3 cardamom
  • 2 pandan leaves knotted

Aromatics:

  • 1 large onion finely chopped
  • 3 cloves garlic minced

Seasonings:

  • 1 tsp chicken or mushroom powder optional
  • 1 tsp sugar
  • 1 tsp salt or more to taste

Garnish:

  • Fresh cilantro leaves finely chopped
  • Pistachio nuts roughly chopped, optional

Instructions
 

  • Rinse the rice in several changes of water until it runs clear. Strain off all water. Put the cloves, star anise, and cardamom inside the spice bag. This is optional. My kids don't like to bite into cloves or cardamom so I'm putting them inside the spice bag

Cooking with rice cooker:

  • Preheat a large wok or skillet. Add ghee or coconut oil and let it melts. Saute onion and garlic until fragant, about 3 minutes. Add the spice bag, cinnamon stick, pandan leaves, and tomato paste and saute for another minute. Add the chicken pieces and saute until they just turn opaque
  • Transfer this to the inner pot of the rice cooker. Add rice, seasonings and pour in the water and evaporated milk. Stir to combine. Close the lid of the rice cooker and press cook or cook using the white rice setting
  • Fluff the rice and then stir in the cubed tomatoes. The residual heat will soften the tomatoes without making them mushy. Garnish with cilantro and pistachio nuts if you choose to use and serve

Cooking with multicooker (or Instant Pot pressure cooker):

  • Press saute/cook. When it's hot, add ghee or coconut oil. Let it melts. Saute onion and garlic until fragant, about 3 minutes. Add the spice bag, cinnamon stick, pandan leaves, and tomato paste and saute for another minute. Add the chicken pieces and saute until they just turn opaque. Pour in the water and evaporated milk. Add the rice grains and seasonings and stir to combine. Make sure the rice is submerged inside the liquid
  • Close the lid and turn the pressure release valve to "sealing". Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 2 minutes and then do natural release
  • Fluff the rice and then stir in the cubed tomatoes. The residual heat will soften the tomatoes without making them mushy. Garnish with cilantro leaves and pistachio nuts if you choose to use and serve

Cooking on the stove:

  • Preheat a heavy-bottom pot with a tight-fitting lid. It's important to use heavy-bottom pot so your rice won't get burnt during cooking. Add ghee or coconut oil and let it melts. Saute onion and garlic until fragant, about 3 minutes. Add the spice bag, cinnamon stick, pandan leaves, and tomato paste and saute for another minute. Add the chicken pieces and saute until they just turn opaque
  • Add the rice, seasonings, and then pour in the water and evaporated milk. Stir to combine. Bring the liquid to a simmer and then close the lid and lower the heat to low. Cook for the next 20 minutes. After 20 minutes, turn off the heat and wait 10 minutes before opening the lid. After that, uncover the lid stir in the diced tomatoes and close the lid back and let it stand for another 5 minutes then fluff the rice. Garnish with some cilantro leaves and pistachio nuts if you choose to use. Serve warm

RECOMMEDED TOOLS

Instant Pot
Rice Cooker
Dutch Oven

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Easy Malay Tomato Rice (Nasi Tomato)
Serving Size
 
1 serving
Amount per Serving
Calories
395
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
57
mg
19
%
Sodium
 
579
mg
25
%
Potassium
 
407
mg
12
%
Carbohydrates
 
59
g
20
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
13
g
26
%
Vitamin A
 
398
IU
8
%
Vitamin C
 
8
mg
10
%
Calcium
 
105
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

previous post
Soft Cotton Souffle Cheddar Cheesecake
next post
Soft Fluffy Watermelon Mantou (Steamed Buns/Baozi)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required