Sweet Corn Rice
Corn rice recipe – basmati rice is cooked with green chutney, corn kernels and coconut milk. Very flavorful and delicious rice dish that does not require any side dish.
Rice dishes are my go to recipes just because they are quick to make and I can pack his lunch box without doing too much work in the morning. The most important, he loves any kind of pulao-raita, mixed fried rice or any spiced vegetable rice as a lunch. So it’s win-win situation for both of us.
I always use basmati rice for making any pulao or rice dish. You can use any other or local rice variety. Just keep in mind that different types require different amount of liquid and may vary cooking time. So adjust the coconut milk/water and cooking time accordingly.
Today I am sharing sweet corn rice recipe which is little different than my usual rice dishes. While cooking the rice, coconut milk is used instead of water. This adds creamy and rich texture to the dish. I have used fresh corn cob, removed the kernels and used in the recipe. You can use canned, if so drain it well and use. You can also use frozen corn kernels too.
With all the ingredients and spices used here, it makes SO delicious corn rice. It is packed with different flavors. You won’t need anything on side. Only a bowl of it is enough. Sometimes, I do make simple and mild version of corn pulao too.
Also green chutney is added while cooking it. This chutney is made from coriander leaves, ginger, garlic and green chili.
Check out more rice dishes
Coriander rice // Spinach rice // Capsicum rice // Carrot rice // Cabbage rice
Step By Step Photo Instructions:
1) Wash the rice under running cold water till water runs clear. Then soak them in enough water for 15-20 minutes.
2) Then discard the soaking water and let it drain in colander.
3) While rice is soaking, make the paste. Take coriander leaves, ginger, garlic and green chili in a grinder or blender.
4) Make smooth paste by adding very little water. Keep it aside.
5) Heat the oil in a sauce pan on medium heat. Once hot add whole spices (cinnamon stick, cloves, bay leaf and green cardamom). Saute for a minute or till you get nice aroma of spices.
6) Now add chopped onions, sprinkle some salt on it. And cook till onions are soft, translucent or light pink in color.
7) Now add prepared paste.
8) Mix well and saute for 1-2 minutes.
9) Now add corn kernels.
10) Stir well.
11) Add remaining salt, garam masala and coriander powder.
12) Mix well and cook for a minute.
13) Now add soaked, drained rice.
14) Mix and saute for 2 minutes.
15) Now add coconut milk and mix. Let it come to a boil.
16) Once it starts boiling, cover the pan with lid. Lower the heat to LOW.
17) Cook on low heat for 17-18 minutes. Then turn off the stove. Let it stand for 5 minutes without opening the lid. After 5 minutes resting time, open the lid.
18) Fluff up the rice gently using fork and mix.
Corn rice is ready to serve. Make this in your kitchen and enjoy with your family or loved ones.
Serving suggestion: Serve this sweet corn rice as a lunch or meal. As per my preference, this rice doesn’t require any side dish. This rice itself taste good. But you can have roasted papad or pickle on side.
Did you try this sweet corn rice recipe? I’d love to hear about it! Leave a review in the comment section below.
Sweet Corn Rice
US measuring cups are used (1 cup = 240 ml)
Ingredients
- ⅓ cup Cilantro or coriander leaves, washed and packed
- 1 inch Ginger
- 1 large clove Garlic
- 2 small or 1 large Green chili
- ½ cup Basmati rice
- 1 tablespoon Oil
- ½ inch Cinnamon stick
- 2 Cloves
- 1 Bay leaf
- 2 Green cardamoms
- ½ cup Red onion, chopped
- Salt – to taste
- ¾ cup Sweet corn kernels
- ¼ teaspoon Garam masala
- ½ teaspoon Coriander powder
- 1 cup Coconut milk, (Thin), if using thick coconut milk then use half amount coconut milk + half amount water
Instructions
- Wash the rice under running cold water till water runs clear.
- Then soak them in enough water for 15-20 minutes.
- Then discard the soaking water and let it drain in colander.
- While rice is soaking, make the paste. Take coriander leaves, ginger, garlic and green chili in a grinder or blender.
- Make smooth paste by adding very little water. Keep it aside.
- Heat the oil in a sauce pan on medium heat.
- Once hot add whole spices. Saute for a minute.
- Now add chopped onions, sprinkle some salt on it. And cook till onions are soft, translucent or light pink in color.
- Now add prepared paste. Mix well and saute for 1-2 minutes.
- Now add corn kernels. Stir well.
- Add remaining salt, garam masala and coriander powder. Mix well and cook for a minute.
- Now add soaked, drained rice. Mix and saute for 2 minutes.
- Now add coconut milk and mix. Let it come to a boil.
- Once it starts boiling, cover the pan with lid. Lower the heat to LOW.
- Cook on low heat for 17-18 minutes.
- Then turn off the stove.
- Let it stand for 5 minutes without opening the lid. After 5 minutes resting time, open the lid.
- Fluff up the rice gently using fork and mix.
Nutrition
Recipe source – Tomato blues
Last Updated on February 2, 2024
Hi Kanan, quick question. Can I substitute almond milk instead of coconut milk? Also, in green paste chutney, is it ok if I add olive oil. I haven’t tried exploring this dish yet. Might ask first from the expert.
yes you can use almond milk. Otherwise just use water.
I have not added any oil in green paste.