Sweetcorn rice

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In parts of Indonesia where rice isn’t plentiful, it can be bulked out with corn. In Sumba I pounded dried corn for this, but fresh sweetcorn kernels can be added whole. This gives a pleasing textural contrast and is worth trying, perhaps alongside Rica rica clams or Betawi spiced beef.

Ingredients

  • 300 g ( cups) jasmine rice
  • 1 onion, sliced
  • 1 tablespoon oil
  • ½ teaspoon salt
  • 300 g (10½ oz) sweetcorn, fresh or defrosted

Method

Wash the rice thoroughly, swirling the grains in three to four changes of cold water until most of the cloudiness has gone. Drain and set aside.

Soften the onion in the oil and, if you have the time, let it caramelise to a pale gold.

Add the rice and salt and stir. Pour over 550 ml ( cups) water, bring to the boil and bubble enthusiastically for 15 seconds. Reduce the heat to low, cover with a lid and leave to simmer undisturbed for 15 minutes.

Add the sweetcorn and fork through the rice, then quickly clamp the lid back on. Leave to steam for a further 10 minutes over the low heat. Fluff gently with a fork before serving.