Heinz Von Holzen

Corn Rice

Nasi Jagung

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands
The Food of Indonesia

By Heinz Von Holzen

Published 2015

  • About

Corn is often used to add bulk to rice in areas where rice is costly or difficult to obtain. Dried corn should be soaked for 24 hours before using, although this is unnecessary if using fresh or canned sweet corn.

Ingredients

  • 1½ cups (300 g) uncooked rice, washed thoroughly and drained
  • 1½ cups (360

Method

  1. Bring all the ingredients to a boil in a pot. If using canned sweet corn, do not add at this stage. Reduce the heat to medium and simmer until the water has almost dried up, 5 to 7 minutes. If using canned sweet corn, add the corn to the rice now.
  2. Reduce the heat to low and continue cooking the rice for 10 more minutes, stirring from time to time to prevent bur