Tomato rice is a very flavorful aromatic tangy rice with hint of spices and juicy red tomatoes. Naturally gluten-free, VEGAN rice dish. Back in the days during pre -refrigeration era and take lunch from home times in tropical climate preserving fresh food was huge. This tomato flavored rice was the travelers best food choice during train journey. It stays good for long hours when cooked correctly and simply wrapped in a banana leaf parcel. I kid you not the wafting aroma of the rice is too good that every passer by in the train journey would salivate. I have some fond memories of such long distance train journeys as a kid.
My favorite dinner choice and quick whip up during my initial days of marriage.
Why you should try this recipe ?
Tomato is easily available world wide fruit, mixing with rice fits into every commonly seen cuisine. Mexican, Thai, Greek you name it. Much underestimated yet tomato by itself can steal the show. Tomato rice is VEGAN friendly, travel friendly delicious tasting rice that does not need any other side dish.
- TASTE: The rich nutty caramelized fruit flavor tomato of topped off with spices makes it extremely likable by all ages.
- TEXTURE: Every morsel of rice is coated with a littlest of the tomato mixture yet not a sticky mush.
- TIME: It only takes 20 -25 minutes !
- EASE: Needs commonly available ingredients.Tomato rice can be made year round.
Ingredients list :
- Main ingredient : Tomato - Any sweet tart variety could be used as per availability. All the issues of color can be covered with this secret ingredient - tomato paste.
- Volume - Red onion adds volume and flavor to the tomato masala.
- Aroma and flavor of herbs - Coriander leaves Mint leaves
- Fragrance and kick - Ginger, green chili
- Spice powders add color -Red chili powder, Turmeric powder, Coriander powder
- Whole spices that take the rice to the next level - Cardamom, Cloves, Cinnamon Bay leaf, Cumin seeds, Fennel seeds
- Rice - Any variety of cooked rice can be used. Long grain Basmati works best in this recipe, tastes good, fluffs up well and looks pretty.
- Garnish - Cashew nut, chopped herbs
Tomato rice secrets:
The true secret of this rice lies in the flavor and color that comes from the spice and caramelized taste of tomato. While heirloom small
While the basic spices and powders do their job the mint leaves sautéed well into the tomato masala, fried green chili ,ginger and fennel seeds is what elevate the flavor to the next level.
Frying nuts in ghee can make the flavored rice top notch but makes it until for traveling long distances without refrigeration.
Rice - Any variety white rice may be used. For best results use a rice cooker. The temperature of rice should be room temperature or cold is also fine. Never fully cooked that it sats breaking when added to the tomato mixture.
Cooking rice :
- Rice cooker cooking method : The most easiest, hands-free, fail proof method of cooking rice is using the rice cooker.
- Pressure cooker or stove top cooking method can be used to cook rice. Just make sure to either add little less water. or strain all the water when rice is 90% done.
- Also pour a tsp of cooking oil so the rice does not turn sticky. Each grain does not touch each other.
- DO NOT mix or try to fluff rice as soon as it is cooked. The heat with stirring will make the grains break and turn into a mush.
- In this recipe less cooked rice is better than fully cooked rice as there is final heating with the tomato masala.
- Use leftover cold rice.
Steps for making tomato rice :
Instead of cashew nut peanut urad dal or channa dal can be added for flavor. Rasins will make the rice really tart as it sits. Hence avoided.
Do not add water to cook tomatoes. We are looking for a dry paste not the pasta sauce kind.
Use cold rice and make sure to fluff up well but gently without breaking the grains before adding it to the tomato paste.
Serving and storing :
Serve -Tomato rice tastes good with anything. But traditionally at my place it goes with plain raita or chutney , hard boiled egg, pappadam(Indian crackers) or flavored store-bought chips, South Indian spicy fried mixture and Indian pickles like Gooseberry pickle , Lime pickle or any pickles from here.
Storage : Store leftover tomato rice in airtight container and refrigerate for up to 2 days. Freshly made tomato rice tastes best. Wrap the freshly made tomato rice in banana leaf after heat proofing it ( showing the leaf in direct flame for a few minutes to make it pliable).
Remember:
- Over mixed rice that has been sitting out for a long time will spoil fast.
- Do not keep in the container the rice is cooked for long transfer to a storing container if you know it needs to sit for long.
- Adding ghee will shorten the life of rice and better consumed fast after preparation.
Make ahead : Prepare and refrigerate masala paste and the rice can be separately. Thaw and bring to room temperature mix at least an hour before serving for the flavors to mingle. Heat up slightly so the aroma wakes up. Add the garnish like fresh herbs just before serving only.
Other popular rice recipes :
Tomato Rice
Ingredients
- 2 cups Cooked rice
- 3 Tomato
- 1 Red onion
- Few sprigs Coriander leaves
- Few sprigs Mint leaves
- 1 tbsp Tomato paste
- 12 Cashew nut
- 1-2 Green chili
- 1 inch Ginger
- 1 tsp Red chili powder Use paprika or as per tolerance
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin seeds
- 1/2 - 1 tsp Fennel seeds
- 3 Cardamom
- 4 Cloves
- 1 Inch piece Cinnamon
- 4-5 tsp Cooking oil Vegetable oil or sesame oil is best
- Salt to taste
- a pinch Sugar
Instructions
- Cook rice in enough water and drain off well .Let it sit and cool down while you make the masala. Use rice cooker to cook rice for best results.
- In a heavy bottom pan heat cooking oil roast the cashew nut to light brown color and remove and keep aside. Fry 2-3 slices of green chili and keep along with cashews for garnish.
- Reduce heat then add the bay leaf give it a minute then add ginger chopped finely then cumin seeds, fennel seeds, whole spices such as cardamom cloves and cinnamon. Allow this to give a nice aroma. Now add the onion and green chili saute until onion turns pink.
- Now add the red chili powder, turmeric powder, salt and coriander powder when it turns to a golden brown color add the tomato paste saute for a few minutes then add the chopped mint leaves. All the mint to give a nice fried smell (not dried leaf smell)
- Then add the chopped tomato and coriander leaves cover and cook until tomato is mashed up. Add a pinch of sugar to balance of the tomato tartness. Switch off and remove from heat. Now add the fluffed cold rice and few more coriander and mint leaves chopped. Mix gently until well combined and every grain is coated yet separate and not sticky. Decorate with chopped coriander leaves fried nuts and chili. Cover and allow this to sit for an hour for flavors to combine. Then serve along with accompaniments.
Notes
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- DO NOT mix or try to fluff rice as soon as it is cooked. The heat with stirring will make the grains break and turn into a mush.
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- In this recipe less cooked rice is better than fully cooked rice as there is final heating with the tomato masala.
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- Use leftover cold white rice.
- I have tried it with canned tomato paste also when in hurry and it comes out fine.It saves the time of waiting for the tomato to mash up and reduce.
- Do not skip mint that elevates the rice too the next level.
Tomato rice is aromatic tangy rice with little hint of spices and juicy red tomatoes .I make this rice once in a while.... .These where some quick whip up in my initial days of marriage.ya ..tusker likes it 
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Nilu A
Tomato rice is my favourite.. Love this one-pot meal Meena 🙂