Tested Recipe Adapted from Plilip Yoong’s Nyonya Deli
500g long grain rice, washed and drained well (I’m using basmati rice)
3 pieces pandan leaf, knotted
2 tbsp butter
3cm cinnamon stick
4 star anise
12 cardamom pods
1 onion, sliced
200g tomato puree
1 ½ tsp salt
1 tsp chicken stock granules
- Melt butter in a pan, saute A and B till fragrant. Add in rice and stir well. Add in seasoning and stir-fry till well mixed.
- Transfer all no.1 mixture into a rice cooker and cook till done.
- Serve nasi tomato hot or cold with curry.