This is a print preview of "Rosemary Tomato Rice" recipe.

Rosemary Tomato Rice Recipe
by Navaneetham Krishnan

Rosemary Tomato Rice

Its buttery, it’s mildly tangy and it’s good to goodness with the aroma or rosemary and garlic.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: either on its own, with other side dishes

Ingredients

  • 2 cups rice - rinsed and drain off excess water
  • 5 garlic - chopped
  • 2 tomatoes - chopped
  • 2-3 sprigs rosemary - pull/remove the leaves from stems
  • (Optional: keep aside a few leaves for garnishing)
  • 2 tbsp butter
  • Salt to taste (use sparingly if using salted butter)

Directions

  1. Heat butter; fry garlic till crispy.
  2. (Optional: remove a small scoop of the fried garlic and use it as garnishing)
  3. Tip the whole thing (butter with the fried garlic) into the rice cooker.
  4. Add in tomatoes, rosemary, rice and salt.
  5. Pour water (3 cups or as needed).
  6. Stir and let it cook.
  7. Once cooked, fluff up rice.
  8. Garnish with fried garlic and some fresh rosemary leaves.