Dutch Rice Speciality

dutch rice specialty

Dutch Rice Speciality

No ratings yet
Servings: 4
Calories: 591


  • 12 oz lean boneless pork
  • 2 oz celeriac
  • 1 leek
  • 4 oz white cabbage
  • 4 tablespoons olive oil
  • 1/2 pint meat stock
  • 8 oz long grain rice
  • salt
  • 1 tablespoon cornflour
  • 1/2 tablespoon castor sugar
  • 1/2 teaspoon ground ginger
  • dash of wine vinegar
  • 2 oz flaked almonds


  • Dice the meat. Peel and dice the celeriac. Trim and halve the leek and wash it thoroughly under cold running water, then cut into slices. Shred the cabbage.
  • Heat the oil in a large saucepan, brown the pork, then add the vegetables and stock, cover the pan and simmer gently for 30 minutes.
  • Meanwhile, wash the rice and boil it in a covered saucepan of salted water for 20-25 minutes until fluffy.
  • Dissolve the cornflour, sugar, ginger and a generous pinch of salt in the wine vinegar and a little water. Use the mixture to thicken the stock and bring to the boil. Stir in the almonds.
  • Transfer the rice to a serving dish and top with the meat sauce.
  • If liked, add peeled, diced tomatoes to the sauce 10 minutes before the end of the cooking time.
Calories: 591 kcal
Carbohydrates: 60 g
Protein: 28 g
Fat: 26g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 55 mg
Sodium: 168 mg
Potassium: 656 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 401 IU
Vitamin C: 14 mg
Calcium: 94 mg
Iron: 4 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating