Reviewed: Apr. 8, 2009

I really enjoy this easy, refreshing recipe. I've made it twice now- I add a lot more than 2 tbs of mint, and use a can of corn, plus put ground black pepper in the oil as it heats. Delish!

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UUCHICK

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Reviewed: Feb. 7, 2009

Very unique. I didn't have fresh mint, so I used loose-leaf dried spearmint leaves made for tea (not the instant bagged stuff). I really like this combination of ingredients. I added just a bit of garam masala to the rice to give it an additional exotic zing. I think a sprinkle of lime juice would be nice as well.

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Juavichar

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Reviewed: Oct. 15, 2008

Really enjoyed this dish for something unique! Great side dish!

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Bellahay

Cooking Level: Expert

Living In: Lufkin, Texas, USA

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Reviewed: Jun. 25, 2008

Seriously. Yum. If you like rice, mint and corn - this recipe is for you. Seems like an odd combo, but it turns out fab. I had some simple syrup on hand (1 part sugar, 2 parts water - boiled), so I used that in lieu of the plain sugar. Added some nice moistness to the corn mixture. Other than that, followed this to a T. Great with some blackened fish and mojitos!

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 10, 2008

I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients.

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CHEFINYOURKITCHEN

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Reviewed: Mar. 20, 2008

I have to give 4 stars instead of 5 only because I didn't follow all of the recipe. I like to use what I have on hand, so I used a can of mexicorn instead of fresh corn, onion powder instead of shallots, and I didn't use any mint. But my family really enjoyed it so I will make it again the same way, since I usually have those ingredients on hand. However, I will probably decrease the butter just a tad.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 8, 2007

This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added some finely diced red pepper. I thought 3 shallots was a bit much, I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe!

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BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 10, 2007

OK this recipe sounds soo weird. Mint? But as the ONLY food I had in my house tonight was rice and (frozen) corn, I tried it. Very, very good! I was skeptical of the mint, but decided to try it since I'm fond of experientation in the kitchen. It was a good move. The frozen corn worked fine, although fresh would be better. And I used dried minced onion since I was even out of onions (and our small podunk grocery store has never heard of a shallot. )

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Cottonista

Cooking Level: Expert

Home Town: Middlebury, Indiana, USA

Living In: Atmore, Alabama, USA

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Reviewed: Oct. 19, 2006

Used regular fast cooking rice and added cilantro and lime/lime juice. Left out the mint since I used the cilantro instead. Reduced shallots because I didn't have that much and used frozen roasted corn from Trader Joe's. Delicious hot or cold. In fact, my daughter is taking some for her lunch today.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 3, 2006

Basmati rice has been a staple in our house for many years, annd I have been making fried corn for a while, so when I saw this recipe, I had to try it. It was great. It goes great with grilled chicken and steamed veggies. I will be making this again!

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AnitaV

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 3, 2006

This recipe was great. I did not add butter to the rice and it was great. I also cooked the rice in low-sodium chicken broth for more flavor. Cut shallots to two and did ot add any sugar, salt or mint. I did add parsley and added finely chopped and sauteed red and green papper with the corn. My husband and I loved it.

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CBLAKLEY77

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2006

This is a delightful side with seemingly unrelated ingredients. Both my husband and 10-year-old loved it! I think this would work well served warm OR cold.

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Lady Fire

Cooking Level: Expert

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Reviewed: Feb. 23, 2006

I like corn, and I like rice... so I've made a couple of these corn/rice recipes and they've all been good. This one, like the others, proves to be delicious. Will not use as many shallots next time, though, or will chop them finely.

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Stephanesia

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 10, 2006

Loved the mint in this... Loved the shallots. I'm thinking of adding garlic next time or, maybe, saffron. Very good!

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Jenny N.

Cooking Level: Intermediate

Home Town: Port Hueneme, California, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Jan. 30, 2004

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!

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