Ingredients
3/4 cup fresh Peruvian white corn (choclos) kernels or fresh regular corn kernels
1 tablespoon canola oil
1 3/4 cups medium-grain white rice, such as Bomba paella rice
4 cups boiling water
fine sea salt
Directions
1. Rinse and drain the corn kernels.
2. Heat the canola oil in a large saucepan over medium heat, add the rice to the oil, and cook, stirring, for about 1 minute, until the rice turns pale white, then add the corn.
3. Pour in the boiling water and salt to taste and stir to combine.
4. Cover the pan and simmer over low heat for 20 minutes or until there are air holes visible in the cooked rice.
5. Fluff the rice up with a fork and serve.
Excerpted from Lima The Cookbook by Virgilio Martinez, Mitchell Beazley 2015.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.