Rice with Jamonillawith Coconut Milk and Ginger

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Rice with Jamonillawith Coconut Milk and Ginger

  • 45 min
  • 4 people


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



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.  


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



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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