Vietnamese tomato rice, also called cơm đỏ, or Vietnamese red rice, is fluffy jasmine rice with a savory tomato flavor, a little garlic, and a warm red-orange color. It is not saucy or heavy. It is simple, fragrant, and much more flavorful than plain steamed rice.
Restaurant-Style Tomato Rice at Home
I always look forward to the little bowl of tomato rice that comes with my shaking beef order at Vietnamese restaurants. It looks simple, but it is never just plain rice. I wanted this version to have that same savory, lightly rich restaurant flavor while still feeling easy enough for a regular dinner at home. Fragrant jasmine rice gives it the right aroma, and the tested liquid ratio keeps the grains tender and fluffy, not mushy.
What Gives This Rice Its Flavor
Complete list of ingredients and amounts can be found in the recipe card below.
Tomato paste gives the rice its warm red-orange color and concentrated tomato flavor without adding extra liquid. Butter makes it taste richer and closer to the tomato rice I get at restaurants, while a little soy sauce or tamari adds savory depth so the rice tastes seasoned all the way through.
The bouillon cube is optional, but it does change the final flavor. Use it if you want a fuller, more restaurant-style rice with a deeper savory finish. Skip it if you want the tomato, garlic, and butter to taste a little cleaner and lighter. If you do use bouillon, crumble it finely and reduce or skip the added salt since some cubes are much saltier than others.
For substitutions, neutral oil works in place of butter, and soy sauce and tamari both work well. If you want to keep the rice vegetarian, skip the chicken bouillon or use a vegetarian bouillon cube.
Rice Cooker Note
You can make Vietnamese tomato rice in a rice cooker, but I still recommend starting the rice, garlic, and tomato paste on the stovetop first so the flavor has a chance to develop. Then transfer the rice mixture to the rice cooker, add the water, soy sauce or tamari, salt, and bouillon if using, and cook on the regular white rice setting. Let it rest for 10 minutes before fluffing.
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Vietnamese Tomato Rice
Equipment
- Medium saucepan with a lid
- Wooden spoon or silicone spatula
- Fork
Ingredients
- 1 ½ cups (285 g) jasmine rice rinsed well and drained
- 2 tablespoons (28 g) unsalted butter
- 2 cloves garlic minced
- 2 tablespoons (30 g) tomato paste
- 2 cups (480 ml) water
- 2 teaspoons (10 ml) regular soy sauce or tamari
- 1 bouillon cube of your choice chicken, vegetable, or beef, optional
- ¼ teaspoon kosher salt or to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.
- Melt the butter in a medium saucepan over medium heat. Add the drained rice and cook for 1 to 2 minutes, stirring often.
- Add the garlic and tomato paste. Stir for 1 minute, until the tomato paste coats the rice and darkens slightly.
- Add the water, soy sauce or tamari, bouillon cube if using, and salt. Stir once to combine.
- Bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes.
- Fluff the rice with a fork. Serve warm.
Notes:
- I tested this recipe with chicken bouillon, but vegetable or beef bouillon also works.
- If your bouillon cube is very salty, reduce or omit the added salt.
- Use tamari instead of soy sauce if you need the rice to be gluten free.
- Butter gives the rice a richer flavor, but a neutral oil such as avocado oil, canola oil, or vegetable oil can be used instead.
- Do not lift the lid while the rice cooks or rests. The trapped steam helps the rice cook evenly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How to Store and Reheat Tomato Rice
Leftover tomato rice keeps well in the fridge for up to 3 days. Let it cool, then transfer it to an airtight container and refrigerate it promptly.
To reheat, add a small splash of water before microwaving so the rice can steam and soften again. Cover it loosely and heat until hot, then fluff it with a fork.
You can also freeze tomato rice, though the texture is best when it is freshly made or reheated from the fridge. I like freezing rice in Souper Cubes so it is already portioned, then transferring the frozen blocks to a freezer bag. Label the bag with the name and date, and freeze for up to 2 months. Reheat with a little water to bring back some moisture.
What to Serve With Vietnamese Tomato Rice
My first choice is shaking beef. The savory beef and lightly rich tomato rice make such a good pair, and it is the combination that inspired this recipe in the first place.
It also works anywhere you’d normally serve plain jasmine rice. Try it with Honey Soy Chicken Thighs, Honey Garlic Chicken, Teriyaki Chicken Stir Fry, or Honey Garlic Salmon.
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