Corn rice
Lemony rice tossed with sweetcorn, peppers, cumin and curry leaves
A bright, quick rice dish: boiled rice gently mixed with sweetcorn and julienned red and green capsicum tempered with cumin and curry leaves, sharpened with lemon juice. It's light and colourful. Serve with plain yogurt or masala yogurt.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the rice
For the tempering
For the vegetables
For the seasoning
To garnish
Method
0/5 doneStep 1: Bring 3 ¼ cups water to the boil, add 6 oz basmati rice, 1 tbsp oil and 1 tsp salt and cook until tender. Drain and spread out to cool. Tip from the book: a little lemon juice, salt and ghee in the cooking water keeps rice white and fresh.
12 minStep 2: Heat 3 tbsp oil, add 1 tsp cumin seeds and 6 curry leaves and let them crackle.
Step 3: Add 5 ½ oz sweetcorn kernels (fresh or tinned, drained), 1 red capsicum (bell pepper) and 1 green capsicum (bell pepper) and cook for 6 minutes.
6 minStep 4: Add ½ tsp red chilli powder, ¼ tsp ground turmeric, 2 tsp lemon juice and 1 ½ tsp salt and mix well. Take off the heat and cool.
Step 5: Gently fold the rice into the corn mixture so the grains don't break. Garnish with 2 tbsp fresh coriander and serve with plain or masala yogurt.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corn rice take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.