Print Options:

Indonesian Rice

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

A casseole of rice and leftover pork flavored with coriander, cumin and lemon juice.

Indonesian Rice

 1 ½ tsp (7 ml) ground dry coriander
 1 tsp (5 ml) ground cumin
 1 tbsp (15 ml) brown sugar
 3 tbsp (45 ml) soya sauce
 ¼ tsp (1 ml) ground pepper
 1 ½ tbsp (22 ml) fresh lemon juice
 2 tbsp ( 30 ml) vegetable oil
 1 onion, chopped
 1 rib of celery, sliced
 1 clove of garlic finely chopped
 2 cups (500 ml) leftover roast pork cut in ½ inch (1 cm) dices
 3 cups (750 ml) cooked white rice
 Salt as needed

Preheat oven at 350°F (180 °F).


Mix coriander, cumin, brown sugar, soya sauce, pepper and lemon juice in small bowl. Reserve.


Heat the oil over medium heat in a large skillet with a cover preferably. Add vegetables and cook until tender but still a little bit crunchy, stirring constantly with a wooden spoon.


Add the pork, the spice mixture and the rice and mix well. Taste to check if you need to season with salt. Cover and cook in the oven for 20 to 30 minutes until mixture is hot.