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Boiled rice with corn on the side

Boiled Rice with Corn as a Side Dish

A quick, nutritious side dish for all kinds of meals. To make the rice fluffy, you can also cook it a different way — the opposite, in fact: boil it in plenty of water (figuring 1 cup of rice to 2 cups of water).

Maria

Recipe author

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Composition / ingredients

Servings:

Rice

300

Corn

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 1 % 1 g

Carbohydrates 90 % 64 g

282 kcal

GI: 0 / 91 / 9

Cooking method

Cooking time: 35 min

Step 1:

Gather the ingredients. To make a side dish of boiled rice with canned corn, you'll need: rice (preferably long-grain, ideally parboiled), a can of corn, salt, and water.
Step 2:

Rinse the rice thoroughly in cold water. Then tip it into a colander and let it drain.
Step 3:

Put the rice in a pot. Pour in cold water so the water level is slightly above the rice. Add salt to the pot.
Step 4:

Set the pot over low heat and cover it with a lid, leaving a small gap for the steam to escape.
Step 5:

Cook the rice for about 15 minutes, until done and all the liquid has evaporated.
Step 6:

Tip the canned corn into a colander and let the liquid drain. Pat the kernels dry. Add the canned corn to the pot of cooked rice and stir.
Step 7:

You can serve this side dish with any main course: meat, poultry, or fish. I served it with chicken kebabs and with bacon-wrapped chicken rolls. Enjoy your meal!

I really like this side dish — not only for its flavor but also for how pretty it looks. White rice studded with bright yellow corn looks unusual and festive. You can use frozen corn for the dish instead of canned — just boil it in salted water until done first and drain it in a colander. Rice should be boiled in a deep, thick-walled pot. The thing is, this grain "likes" even heating. It's best to set round rice aside altogether — it's suited only to porridges, casseroles, and sushi. For fluffy rice, go with long-grain varieties like Jasmine or Basmati, or use parboiled long-grain rice. You need to rinse the rice very thoroughly with water. It should go from cloudy and white to clean and clear, so rinse it as many times as it takes. This removes the excess starch from the rice, which also helps it cook up fluffy — after all, it's starch that makes the grains stick together.