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Golden Rice with Pan Seared Pork

Fragrant jasmine rice, succulent pork and the nuttiness of browned garlic. This take on a classic Vietnamese rice dish has it all, and then some. To top it off, 99% of the cooking happens directly in your rice cooker. This dish is simple, delicious, satisfying and best of all, ideal for a busy weeknight meal.

This take on golden rice is just as much a feast for the eyes as it is a treat for the palate.  The turmeric transforms the rice from white to a vibrant yellow-gold color that’s almost unbelievably vivid. Just look at the photos! This is truly a gorgeous meal, and just as filling as it is appealing.

The only trick to the dish is that jasmine rice is a little finicky. You absolutely have to rinse and drain jasmine rice before adding it to the cooker. Also, jasmine rice isn’t cooked using  the standard two-parts water to one part rice ratio. The trick is to cover the rice by just about a half-inch and then cook it at the lowest heat available. The reward for this is rice that’s absolutely fluffy, light and airy, with a heavenly aroma and a restaurant perfect bite.

If you try just one new rice dish this year, try this one. you’ll be glad you did.


*note – This one is all my wife. I just cooked the pork chops and took the pictures.  Amazing job, Mrs. Russell!

Golden Rice with Pan Seared Pork
Yield: 4 servings

Golden Rice with Pan Seared Pork

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 2 to 4 small pork loin chops, trimmed
  • 2 Tablespoons clarified butter or olive oil
  • 5 cloves garlic, minced
  • 2 large green onions (or 4 small) sliced
  • 1 pound jasmine rice
  • 3/4 teaspoon turmeric
  • The juice of 1/2 lemon
  • Salt and pepper to taste


  1. Season pork chops liberally with salt and pepper. Add 2 Tablespoons oil or clarified butter to a large skillet over medium heat. When pan is hot, cook pork chops until medium. (145 degrees F, approximately 4 minutes per side.) Remove pork from skillet, cover and set aside. Keep warm.
  2. Add garlic to skillet and cook, stirring often, until just browned. Add 1/2 of the green onions and cook until fragrant. (about 30 seconds) Remove from heat and set aside.
  3. Rinse and drain rice well. (At least twice.) Mix rice, turmeric garlic and cooked onion in the bowl of a rice cooker or medium saucepan, Add water just to cover, then add enough more water that it covers the first knuckle of your index finger. (About 1/2-inch)
  4. If using a rice cooker, cook rice on regular setting. If using a saucepan, bring water just to a boil, reduce heat to low, cover and simmer about 20 minutes.
  5. Fluff rice, and mix in remaining green onions and any juices that collected on the plate from the pork chops. Place rice in 4 serving bowls, slice pork chops into thin strips and arrange over rice. Serve hot.
  6. Share and Enjoy!


For added moisture, toss the rice with just a bit of butter before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 604Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 148mgSodium: 199mgCarbohydrates: 42gFiber: 1gSugar: 8gProtein: 44g

What I would have done differently had I thought of it at the time:

I think the only thing that could make this better would be the addition of a little diced red chili pepper. It would add a little heat and a lovely pop of color.

Do you have a favorite jasmine rice dish? Any suggestions of cooking it perfectly that we missed? if so, please leave a comment and let everyone else in on your secrets and, of course, feel free to pass it along to your friends on social media. This recipe is too good not to share.

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