Whole Tomato Rice

Wow 2 recipe posts in a row! That’s a vast improvement I’ll say. Well this is a quick one as the recipe is super easy. Whole Tomato Rice has taken the internet by storm! I believe it started from Japan, and now has gone completely viral in Asia. If you aren’t living under a rock, you would have seen the photos everywhere. Here’s a video posted by a popular food YouTuber, Ochikeron:

Basically, it’s steamed rice with a whole tomato on top along with some seasoning. At the most basic, it’s just tomato, rice, olive oil, salt and pepper. Steam like how you would with plain rice, then mix everything together and devour. It induced serious curiosity just because it looks super fun and highly customizable. If you have a rice cooker, this is pretty much a no-brainer meal. I am a weird Asian with no rice cooker at home (in fact I hardly eat rice anyway), so I did mine on the stove top. Still easy enough. Let me show you my takes on this super trendy meal.

Whole Tomato Rice: added bacon, garlic and celery (not pictured).

After about 15 minutes on the stove top:

Mix it all together!

I only cooked half cup of rice with a large tomato, so it’s quite pink! (Half a cup equals to 2 meals for me by the way)


It’s a complete meal with the vegetables and bacon, and tastes a lot like a lighter version of risotto. Of course, this is highly dependable on the quality of your tomato. Bland tomato = bland rice. Also, make sure you use slightly less water because of the water content in the tomato. You don’t want it to turn into mushy rice/porridge (although that is quite yummy too).

Second day, I couldn’t help but made another version.

Added Celery, Butternut Pumpkin, Chili, Garlic, and Swapped the Olive oil for Butter.

After cooking:


Time to stir it altogether!

Love the golden hue from the pumpkin.

Topped it with Smoked Salmon.


I’ve seen people using Prawns, Sausages, Mushrooms, Corn, Carrot, Onions, even Scallops. You can also add some fresh or dry herbs to further enhance the taste, and swap the water to stock. It’s highly versatile! Luckily I’m out of rice now (I usually only buy a 1kg bag which can last for a couple of months), so I can practise some restraint. Otherwise all that carbohydrates won’t do much good to my waistline!

So would you give this a go? And if so, what do you think you’ll add?

6 Comments Add yours

  1. suituapui says:

    Seems to be the trend, many are doing this. I love the Malay-style nasi tomato. I’d probably like this one too.

  2. Danette says:

    Thank u so much for ur post sharing ur way to cook it without a rice cooker! I’m another weird Asian that doesn’t hv rice cooker at home.
    quick question: what is the ratio of rice to water?
    thank u in advance! =)

    1. kellysiew says:

      It will be the same at the rice cooker. For white rice is 1:1 but take out a few tablespoons because tomato has plenty of fluid too.

      1. Danette says:

        Thank you so much for your reply and your tip!

  3. Great tomato rice video you have shared with us. Last night I saw your given recipe video. It was very beneficial for me. I will try it soon. All the given steps are very wonderful and useful.

Leave a Reply to Danette Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s