I am so pleased to share with you the next recipe in my series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes.
Monica’s Rice and Corn
Monica’s Rice With Corn
This is a staple dinner side dish at our house. Serve it with your favorite curry. You can use any leftover rice to make a quick stir-fry by adding vegetables and cooked meats of your choice. Season with soy sauce and a touch of chili sauce. For the cooked corn you can cut kernels off roasted, steamed or boiled ears, or use well-drained canned corn or thawed frozen kernels. (One medium ear yields 1 to 1 1/4 cup kernels.)
Makes 4 servings
1 cup basmati rice
1 1/2 tablespoons vegetable oil
1 teaspoon cumin seeds
4 whole cloves
1-inch stick cinnamon, lightly crushed
1 small bay leaf
1 cup cooked corn kernels
1/2 cup diced carrots
Pinch of salt
2 cups water
2 tablespoons fried onions (optional) (from a can or freshly made)
Rinse the rice 3 or 4 times under cold running water to remove excess surface starch. Set aside to drain thoroughly.
In a deep pan, heat the vegetable oil over medium heat. Add the cumin, cloves, cinnamon and bay leaf. When the spices begin to sizzle, add the corn and carrots. Saute for a minute. Add salt and the rice. Mix well to coat the rice with the oil.
Add the water and stir for a minute. Bring to a boil. Reduce the heat, cover and cook at a simmer for 12 to 15 minutes, until the water has all been absorbed. You will see small craters forming on top of the rice.
Remove from the heat and let the rice sit for about 5 minutes. Fluff with a fork and remove the bay leaf before serving. Top with the fried onions, if using.
Photo taken by photographer and Indian cuisine expert: Sala Kannan