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).
- 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
- In a large pot over medium heat, brown your ground pork and drain off excess fat.
- Add the chicken stock, water, lemongrass and minced garlic and bring to a boil.
- 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.
- Season with salt and white pepper and adjust to taste.
- When rice is just about done (20-40 minutes), throw in the sliced green onions.
- 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.