Tomato Rice Pilaf

Rice and rice, and more rice please. I am not complaining, neither will I ever. Rice! Oh-god, without rice I have no food life. I basically love rice. In fact, I am an avid and number one rice lover which I think by far says it all about me the typical Malaysian. Albeit I stay away from rice in the morning (Nasi Lemak Sambal Udang). Of course every now and then I let go, and when its lunch next, not rice again or maybe I skip lunch because a rice meal by itself is filling for keeping your hunger throne in place for half a day or even 3/4 a day. Moreover, speak about those utterly wholesome rice dishes (Hyderabadi Vegetable Biryani, Vegetable Briyani, Cantonese Fried Rice & Malaysian Fried Rice). Regardless, we also have the rice dishes which are just one higher step to plain rice. The ones we tuck into alongside a main dish and other side dishes (Mint Rice, Curry Leaves Rice, Turmeric Rice, Coriander Rice & Cumin Rice). How about Tomato Rice Pilaf, are you asking me (Rice Pilaf & Tomato Rice)? Well, it can be the next door to simplicity or across to the other side, far end compatibility (Dhal Rice & Ghee Rice). How do we go about making Tomato Rice Pilaf?  Of course, you need tomatoes, otherwise, I don't know what to say and this is also another one of my cooked in the rice cooker rice dish. Buttery, garlic and rosemary scented and tadbit of sweetness and sourness from tomato (Tomato Soup & Tomato Chutney). Tomato Rice Pilaf? Let there be an ultimate rice food joy!   

Ingredients

2 cups rice - rinse and drain off excess water

5 garlic - chopped

2 tomatoes - chopped

2-3 sprigs rosemary - pull/remove the leaves from stems and keep a little aside for garnishing

2 tbsp butter

Salt to taste (use sparingly if using salted butter)

Method

Heat butter in a wok.
Quickly fry garlic till crispy.
Scoop out a little for garnishing. 
Tip the rest of this butter-garlic into the rice cooker.

Add tomatoes, rosemary, rice and salt.

Pour water (3 cups or as needed).

Stir and let it cook.

Once cooked, fluff up rice.

Garnish with fried garlic and rosemary leaves.