More Recipes Like This

Related Collections

Related Food Lists

Fast Favorites
A LIST BY: big surprise
Basil
A LIST BY: REDBRONCO
All those tomatoes
A LIST BY: HENRYTHEFISH
Quick, easy, tasty
A LIST BY: HENRYTHEFISH
Slow cooker faves
A LIST BY: HENRYTHEFISH
MORE
CREATE YOUR OWN

Free Membership

Favorite Products

Corn and Rice Medley

SUBMITTED BY: Retta PHOTO BY: bbrklyn555

"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."

PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons butter, divided
1 cup Basmati rice
2 cups water
2 cups fresh corn kernels
3 large shallots, sliced thinly
1/2 teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh mint leaves

READ REVIEWS (18)

DIRECTIONS

Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
In a serving bowl combine cooked rice, corn mixture and mint.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 24, 2003 by PENCILOID

Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.

7 users found this review helpful

Reviewed on Jul. 24, 2003 by COURTNEYNL

All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe! The idea of the mint is awesome.

6 users found this review helpful

Reviewed on Feb. 2, 2004 by LIFTINGHANDS

yummy! I always make short grain sticky rice, but i needed a change for an indian dish. This was very tastey! I didn't use any mint, however, because that just didn't sound appealing to me AT ALL. I used frozen corn because we had in in the freezer. Yum!

5 users found this review helpful

MORE MEMBER REVIEWS