This sweet and savoury rice is known for its crimson hue. Often served with dhal, ayam masak merah and papadom, Nasi Tomato carries a distinct Indian flavour despite being enjoyed by all ethnic groups.
Next, slice ginger and crush with a pestle or knife to release flavour.
Then, tie the pandan leaves into a knot.
Warm the oil and ghee with all these ingredients along with the spices (cinnamon, cloves, cardamom, star anise) and lemongrass stalk. Saute for a few minutes.
Add the clean rice and stir well for 1 to 2 minutes.
Add the water, evaporated milk, tomato puree, raisins and salt to taste.
Stir well and transfer to a rice cooker. Allow to cook until done.
Allow to steam and cool for 10 minutes before gently fluffing with a spatula.
Serve with your favourite side dish such as ayam masak merah, ayam sambal or friend chicken. Along with dhal, papadom and acar (fruit pickle).