Corn Rice (Nasi Jagung)

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

Ingredients:

1 ½ cups (300 g) uncooked rice, washed thoroughly and drained

1 ½ cups (360) sweet corn kernels, cut from fresh cobs, or one 15-oz (425 g) can sweet corn kernels, drained

3 ½ cups (875 ml) water

Cooking Directions:

1. Bring all the ingredients to a boil in apot. 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 the time to time to prevent burning, until the rice is dry and fluffy. Remove from the heat, stir well and serve hot.