Tomato Rice

Tomato Rice is normally eaten during Eid or any special occasions. it is popular in the Northern State of Kedah.

Ingredients:
1/2 tin evaporated milk
2 tins rice, washed and tossed
1 1/2 tins water
1cm ginger
3 onions
3 cloves garlic
3 cloves (cengkih)
3 star anise (bunga lawang)
3 cardamom seeds (pelaga)
1.5 cm cinnamon stick
1 sprig lemon grass ( serai)
2 screw-pine leaves (pandan)
1/2 tin tomato puree
3 tbsp ghee

Garnishing (Optional):
A handful of raisins
Some cashew nuts, toasted
Fresh cilantro (Chinese parsley or daun ketumbar), Chinese celery ( daun sop) and spring onions( daun bawang)- cut into 1 cm strips.


Heat the ghee in the saucepan or rice cooker. Fry the ginger, onions, garlic, pandan leaves and all the spices.
Add the water mixed with evaporated milk and let it come to the boil. Add the tomato puree and rice.
Stir occasionally until the water dries up. When the rice is nearly cooked, add in the raisins and leave with lid on till fully cooked. Serve the rice in a large plate. Sprinkle the garnishings, if preferred, before serving.