Asian Brunch with Khao Tom (Boiled Rice)

Pork boiled rice with side dishes

It’s still freezing outside so we’re all bundled up and staying warm inside.  Cold days like this are perfect for making a warm meal for brunch.  Our favorite is Khao Tom (boiled rice).  Khao Tom is a traditional rice dish that is served for breakfast, lunch or dinner.  It’s comfort food for us.  I like to add ground pork to ours.

This dish will warm and fill you up and I love that the possibilities for add-in condiments is almost endless.  For today’s brunch spread we have a duck egg pancake with scallions (the eggs are from our ducks), a huge pot of Khao Tom with ground pork, dried shredded pork, fried garlic, fermented mustard greens, spicy vinegared jalapenos and soy sauce (not pictured).

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Khao Tom - Boiled Rice with Pork
Prep time
Cook time
Total time
Serves: 6-8
  • ½ lb. of ground pork
  • 3-4 cloves garlic, minced
  • 1½ cups uncooked jasmine rice
  • 3 cups chicken stock
  • 3 cups water
  • salt and white pepper
  • 2 green onions, sliced
  • (1) 4 inch stalk of lemongrass (use just the tender bottom portion, not the green), smashed
  1. In a large pot over medium heat, brown your ground pork and drain off excess fat.
  2. Add the chicken stock, water, lemongrass and minced garlic and bring to a boil.
  3. When boiling, add the rice and stir to keep it from sticking to the bottom of the pot. Boil for a few minutes and then lower heat to a low simmer.
  4. Season with salt and white pepper and adjust to taste.
  5. When rice is just about done (20-40 minutes), throw in the sliced green onions.
  6. Serve in bowls with accompanying dishes which can include: egg pancake, dried shredded pork, fermented mustard greens, fried garlic, soy sauce and vinegared jalapenos.

The next time you’re snowed in or stuck inside, give Khao Tom a try.  I usually make a pot large enough that it will feed us all day and I just change out the accompanying dishes.

Boiled rice for Asian Brunch

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