Easy Peasy Nasi Tomato

We had bought a leg of lamb on Thursday and I had marinated it that very afternoon, not remembering that it was my birthday the next day. Ninuk reminded me by asking if it was for my birthday dinner, and I was wracking my brain for ideas of what to eat the lamb with, when Rozanne, in her birthday wish for me on TheBookOfFace, asked me for the recipe for Nasi Tomato. Lightbulbs went off, Nasi Tomato and Roast Lamb it is! I also decided to make some pajeri nenas to provide the obligatory kuah (gravy) for any rice dish we have in this family.

So this post is not only to show off tell you about what I had for my birthday iftar, but to also share with you (especially Rozanne) my recipe for an easy peasy nasi tomato (tomato rice).
My version of tomato rice does not use ghee or evaporated milk because I don't like it when my rice is too rich. Some recipes also use pandan (screwpine) leaves to add aroma, but since it's quite difficult to find that here, I also omitted that out. The result is a very light but tasty tomato rice, that went very well with lamb and pajeri nenas (a sweet, thick, pineapple curry).

Easy Peasy Nasi Tomato (Tomato Rice)

Ingredients:
2 cups rice (washed and drained)
Enough water to cook rice*
2 tbsp tomato paste
1 tbsp sugar
1/4 cube chicken stock OR salt to taste
2-3 tbsp vegetable oil
1 small onion chopped fine
2 cloves garlic sliced very fine (mayang)
one 2inch cinnamon stick (kulit kayu manis)
one star annise (bunga lawang)
2 cardammom pods (buah pelaga)

Method:
In your rice pot, mix rice, water, tomato paste, sugar and stock/salt.
In a seperate frying pan, heat up oil and saute onions, garlic and spices till onions are slightly brown and spices are fragrant.
Transfer fried ingredients into the rice pot, stir to mix well and let rice cook as usual**
When rice is done, garnish with roasted almonds/cashews, crispy shallots and chopped coriander.
Can served with most curry dishes, chicken in red sauce, pajeri nenas, mixed salad or any type of acar (mixed vegetables in a simple vinegar+sugar dressing)
Serves 4 adults comfortably.

Notes:
* I used the normal thai rice, but you may use basmathi rice if you prefer, so the amount of water required may vary. I am old fashioned and still use my finger to measure my water so cant really tell how much I actually used.
** I still cook my rice on the stove, so usually I let it boil on high uncovered until the water level recedes to the very surface of the rice, reduce the heat to low, give it a good stir, then cover the pot. I let it steam itself for about another 10 minutes then check if the rice is done by taking a few grains and pressing it in between my fingers. If it's thoroughly tender, then it's done, and you can take it off the heat. Electric rice cookers tend to undercook any type of rice dish that has tomatoes or milk in them, so if you're using one to prepare this dish, check often and keep switching on the cooker till your rice is done.

Links to related recipes:
Pajeri Nenas
Kid-Friendly Ayam Masak Merah (Not spicy Chicken in Red Sauce)

Happy trying, and don't forget to tell me how yours turn out!