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
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.
© 2019 All rights reserved. Published by Murdoch Books.