Quick and Easy Sweet Corn Rice Recipe
Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Sweet corn rice.
Sweet corn rice is a simple yet delicious, nutritious and flavorful dish made with rice, sweet corn, bell pepper and a few other basic ingredients. In this recipe, sweet corn kernels lend a unique taste and aroma. The result is simply irresistible!
Quick and easy to make, this recipe is a good option for breakfast or for packed lunches. It's also great for kids' parties or as a simple side dish served with gravy or dal.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 15 min | 25 min | 3 servings (1 cup per person) |
Ingredients
- 1 large onion, half thinly sliced and half roughly chopped
- 3 to 5 cloves garlic, chopped
- 1 to 2 green chilies, sliced
- 1 large tomato, roughly chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1 cup corn kernels, fresh or frozen
- 1 small green bell pepper, chopped
- 1 to 2 teaspoons oil or ghee
- salt according to taste
- 1 bunch fresh coriander leaves, finely chopped
- 1 cup rice, uncooked
- 2 cups water, or as required
Instructions
- Wash the rice well. Drain and set aside.
- Chop all of the vegetables and set aside. Remove the kernels from the corn cob and set aside (or you can use canned or frozen corn kernels).
- In a blender, add the roughly chopped tomato and onions. Blend to a fine paste without adding water. Set aside.
- In a cooker, heat oil or ghee and add cumin seeds. Let it crackle. Add the finely sliced onions, garlic and green chilies. Saute until the onions become translucent and the garlic releases its aroma.
- Add the sweet corn kernels and bell peppers. Mix and saute for 1 minute.
- Add the ground paste and red chili powder. Mix well.
- Add washed rice and mix with the rest of the ingredients. Add water and salt. Close the lid of the cooker and take about 2 to 3 whistles on medium flame or until the water evaporates completely.
- Turn off the heat and let the pressure release by itself.
- Open the cooker. Garnish with finely chopped coriander leaves.
- Mix well and serve hot with raita or sauce, or serve it plain.
Photo Guide
Wash rice, drain, and set aside.
Chop all vegetables and set aside.
Remove kernels from corn cob and set aside.
In a blender, add roughly chopped tomato and onion.
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Grind to a fine paste without adding water. Set aside.
In a cooker, heat oil or ghee. Add cumin seeds and let it splutter. Add sliced onion, garlic, and green chilies.
Saute until the onion turns translucent and the garlic smells good.
Add sweet corn and bell pepper.
Saute and mix properly.
Add tomato-onion paste and red chili powder.
Mix properly.
Add washed rice.
Mix, adding water and salt. Close lid and take whistles. Switch off the flame and let the pressure release by itself.
Garnish with finely chopped fresh coriander leaves.
Serve hot.
Recipe Notes
- You can either use fresh or frozen corn in this recipe.
- Use red and yellow bell peppers to make it more colorful.
- In this recipe, I have used regular sona masuri rice. You can use any local or basmati rice.
- If you are using basmati rice, soak for 20 to 30 minutes.
- The water quantity varies depending on the type of rice. Some rice requires more water to cook, while some needs less. Add water accordingly.
- Some rice takes a longer time to cook. Cook accordingly.
- You can prepare this recipe in a cooker, pressure pan or pot.
