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Malaysian Tomato Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)193.1131
Energy (kCal)1119.6552
Carbohydrates (g)73.8789
Total fats (g)6.2674
  • Cuisine

    Asian >> Southeast Asian >> Malaysian

  • Dietary Style

  • Preparation Time

    Cooking Time - 25 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place rice in a large bowl and cover with water. Let soak, 5 to 10 minutes. Drain. | 2. Combine ghee, parsley, cinnamon stick, clove, and cardamom in a large skillet. Heat over medium-low heat until ghee melts and smells fragrant, about 5 minutes. | 3. Combine rice and ghee mixture in a rice cooker. Cover with water. Seal cooker and cook rice according to manufacturer's instructions. Pause cooking a quarter of the way through; stir tomato puree and salt into the rice. Continue cooking until rice is tender and liquid is absorbed. Discard whole spices before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 2 pounds 806.9352 0.0 179.5204 4.5333
    ghee butter 2 tablespoons clarified 806.9352 0.0 179.5204 4.5333
    parsley 1 sprig 0.36 0.0633 0.0297 0.0079
    cinnamon 1 - - - -
    1 clove 806.9352 0.0 179.5204 4.5333
    cardamom 1 pod - - - -
    water 6 1/2 cups 0.0 0.0 0.0 0.0
    tomato puree 1 can 312.36 73.8156 13.562999999999999 1.7262
    salt to taste - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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