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Blogging Marathon# 49: Week 2/ Day 3 Theme: Cooking for 1 Dish: Whole Tomato Rice with Indian flavors Today's recipe is not a recipe at all. This post will make the other two recipes that I posted this week seem to take forever. I saw this 'Whole Tomato rice in Rice cooker' recipe on many blogs. It is exactly what it sounds -- Rice is cooked along with whole tomato in the rice cooker to make this tomato rice. Apparently it is a recent food trend in Japan.


12 serving

Total time

40 minutes






  • 1 cup Rice (- (use the cup that comes with the rice cooker))
  • 1 tomato (- medium)
  • 2 tbsps onion (- chopped (optional))
  • 1 ~ 2 Green Chili (- very finely chopped)
  • cup almond meal (Red - (adjust per taste preference))
  • cup almond meal (- (adjust per taste preference))
  • to taste Salt
  • Broccoli
  • Green Peas


  1. Mixed Vegetables
  2. Baked tofu
  3. Fried egg
  4. Remove the tomato stem and make a '+' cut on the other end.
  5. In the rice cooker, combine rice, chopped onion (if using), green chili, red chili powder, garam masala and salt. Mix well.
  6. Add water to the rice according to the machine instructions. Place the tomato stem side down ('+' side up) in the center of the rice. Set the rice cooker to 'Cook' and wait till its done.
  7. Once done, mix the rice with the mushy tomato to evenly distribute it. It's now ready to serve. But if you want any additional mix-ins, par cook them and add them to the rice now. Mix well and Enjoy hot with some chips!!
  8. View the recipe instructions at Cook's Hideout

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