Creamy corn with purple rice
The yummy weekday dinner option that’s easy, colourful and healthy. You can even save some in the fridge for later. The creamy corn is inspired from what my mum would pack for my school lunch in Burma, you’ll still find it in the lunches of people of all ages in Burma today.
The secret to purple rice is cooking a combination of black rice and jasmine rice. You get the ratio right and enjoy beautiful purple rice! You can find black rice in an Asian grocery store. I like the extra bite of the black rice and find it goes well with creamy corn. If you can’t find any, white is rice okay too.
|Jasmine rice||1 ½ cups|
|Water*||3 ¼ cups|
|Black rice||2 Tablespoons|
|Garlic Powder||¼ Teaspoon|
|Soy Milk||4 Tablespoons|
|Olive oil||3 Tablespoons|
|*water is for cooking rice|
Add water with Jasmine rice and black rice to a pot and cook with medium heat for 10 min covered. Turn off the heat and let it absorb in the pot (keep the lid on for the rice to continue cooking in the steam). * wash the rice 3 to 4 times before cooking*
Boil the corn for 10 minutes, drain and cool them down under running water.
Thinly slice the shallots. To shallow fry, heat a good amount of oil on a medium-high heat. Add the sliced shallots and fry until they turn into golden colour. Once fried place on a plate with a paper towel to dry and crisp up. Alternatively, you can buy fried shallots from your grocery store, ready to go.
Once the boiled corn have cooled down, slice the kennels and use the back of the knife to run through the cod to get all kernels off the cob.
Coarsely blend the corn kernels in the blender until they are a smooth consistency. Be careful not to over process, it’s nice to still have it rough with some texture.
Heat the pan with 3 Tablespoons of olive oil. Cook corn for about 5 minutes, add soy milk, salt and pepper to taste. Plate the rice and creamy corn with a bit of crispy shallot chips on top.
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