Rice with Jamonillawith Coconut Milk and Ginger

• 45 min
• 4 people

Ingredients

• 340 g Tulip Jamonilla
• 500 g rice
• 1 can of coconut milk
• 1 onion
• 2 cloves garlic
• Fresh ginger
• Fresh cilantro
• Olive oil

Print recipe

Try out this easy pork and rice recipe. This flavorful meal combines the best of Asian cuisine with well-cooked rice and vegetables, Jamonilla, creamy coconut milk, and a balanced taste of ginger.

You can easily mix up the meal with any variety of vegetables you have at hand, and it is a great way to transform leftover rice into a wholesome meal. If you don’t have leftover rice, don’t worry, we will guide you to cook a perfect pot of rice every time.

 

Difficulty: Easy

 

Instructions

How to cook rice  

• Measure the desired amount of rice. For most types of rice, you’ll need 1 cup of rice to 2 cups of water, which you can scale up or down.  
• Rinse the rice to get rid of dusty starches.  
• Place the rice in a fine-mesh strainer and rinse under cold water until the water from the rice becomes clear.  
• Bring water to a boil at high heat.  
• When the water is boiling add rice and salt.  
• After adding the rice, the temperature of the water will drop, and it will stop boiling. Wait until it’s back to a gentle simmer. Then reduce the heat to low and keep the lid on.  
• Set a timer for 12 minuts. Turn off the heat and let the rice rest for five to ten minutes with the lid on.  
• Put the rice aside to cool.  

Make the wok  

• Chop onion, garlic, and ginger finely.  
• Roughly slice the Jamonilla. 
• Heat one tablespoon of vegetable oil in a wok or large nonstick frying pan over medium-high heat.  
• Add the vegetables and meat to the pan and sauté together. 
• Once the vegetables soften, add rice and coconut milk, and let it simmer for a few minutes.  

Serving 

• Serve the meal hot with finely cut cilantro on top. 
• Enjoy!  

 

Tip

Swaps and substitutions 

This dish tastes great cold as well. If served cold, we recommend serving it with a fresh Asian salad with shredded red cabbage, carrots, bell pepper, broccoli, and snow peas.  

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