Boiled rice with corn for garnish

Quick and nutritious side dish for any dishes. To make the rice crumbly, you can cook it in another way: on the contrary, boil it in a large amount of water (at the rate of 1 cup of rice per 2 cups of water).

Maria

Recipe author

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Composition / ingredients

Servings:

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

Step-by-step cooking

Cooking time: 35 min

Step 1:
Prepare the ingredients.To prepare a side dish of boiled rice with canned corn, we will need: rice (preferably long-grain, preferably steamed); a can of canned corn; salt and water.
Step 2:
Rinse the rice thoroughly in cold water. Then flip it into a colander and dry it.
Step 3:
Put the rice in a saucepan. Pour cold water so that the water level is slightly higher than the rice level. Add salt to the pan.
Step 4:
Put the pan on a slow fire, cover with a lid, leaving a small crack for steam to escape.
Step 5:
Cook the rice for about 15 minutes until cooked and the liquid has completely evaporated.
Step 6:
Put the canned corn in a colander and let the liquid drain. Dry the grains. In a saucepan with ready-made rice, add canned corn and mix.
Step 7:
You can serve this side dish with any main dishes: meat, poultry, fish. I served this side dish with chicken kebabs, as well as chicken rolls in bacon. Enjoy your meal!

I really like this side dish. Not only taste, but also a beautiful view. White rice with bright yellow patches of corn looks unusual and elegant.
Corn for the dish can be taken not only canned, but also frozen. Only you need to boil it in salted water beforehand until ready and throw it into a colander.

It is necessary to boil rice in a deep dish with thick walls. The fact is that this cereal "likes" uniform warming up.

Round rice is better to put aside right away - it is suitable exclusively for porridges, casseroles and sushi. To prepare crumbly rice, give preference to long-grain varieties, such as Jasmine or Basmati. Or use steamed long-grain rice.
It is necessary to rinse rice very thoroughly with water. From muddy and white water should become clean and transparent, so rinse as many times as necessary. So the excess starch will be removed from the rice, which will also contribute to friability. After all, it is starch that makes the grains stick together.