Yumi Zhou

Rice since ancient times has been China’s nutritious, congenially bland staple food. Sweetcorn, introduced in the early sixteenth century by Portuguese and Spanish explorers, is a relative newcomer to Chinese cuisine. Enthusiastically adopted by the people, it has become the third most important grain in the country after rice and wheat. Sweetcorn and rice cooked together make a nutritious and satisfying family-style dish. A versatile mixture, it provides a nourishing snack anytime and c