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    Recipe Index » Rice

    Sweet corn rice recipe

    Published: Mar 29, 2016 · Last Modified: Apr 28, 2020 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe

    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.

    Corn rice recipe | How to make sweet corn rice

    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


    How to make corn rice recipe (Step by Step Photos):


    or Jump to Recipe

    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.
    soak and drain rice

    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.
    Corn rice recipe | How to make sweet corn rice

    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.
    Corn rice recipe | How to make sweet corn rice

    7) Now add prepared paste.

    8) Mix well and saute for 1-2 minutes.
    Corn rice recipe | How to make sweet corn rice

    9) Now add corn kernels.

    10) Stir well.
    Corn rice recipe | How to make sweet corn rice

    11) Add remaining salt, garam masala and coriander powder.

    12) Mix well and cook for a minute.
    Corn rice recipe | How to make sweet corn rice

    13) Now add soaked, drained rice.

    14) Mix and saute for 2 minutes.
    Corn rice recipe | How to make sweet corn rice

    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.
    Corn rice recipe | How to make sweet corn rice

    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 recipe | How to make sweet corn rice

    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.

    Corn rice recipe | How to make sweet corn rice

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Corn rice recipe | How to make sweet corn rice
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    sweet corn rice recipe

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    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.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 383kcal
    Servings 2 servings
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    Grind into paste:

    • ⅓ cup Cilantro or coriander leaves washed and packed
    • 1 inch Ginger
    • 1 large clove Garlic
    • 2 small or 1 large Green chili

    For sweet corn rice:

    • 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 

    Preparation:

    • 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.

    Making sweet corn rice recipe:

    • 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

    Calories: 383kcal | Carbohydrates: 55.5g | Protein: 6g | Fat: 15.2g | Saturated Fat: 6.8g | Sodium: 325mg | Potassium: 311mg | Fiber: 4g | Sugar: 3.3g | Vitamin A: 250IU | Vitamin C: 11.6mg | Calcium: 40mg | Iron: 2.7mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Recipe source - Tomato blues

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    Comments

    1. Bernard

      March 30, 2016 at 10:28 am

      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.

      Reply
      • Kanan

        March 30, 2016 at 12:41 pm

        yes you can use almond milk. Otherwise just use water.
        I have not added any oil in green paste.

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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