Ingredients
- Parboiled rice – 300g
- Frozen corn – 150g
- Water – 750 g
- Soup stock – 1 tbsp
- Mild madras – 1 tbsp
- Lard ~5-10g
Quick overview
- 4/6 heat
- Put in lard
- Put in rice
- Put in corn
- Water
- 3/6 heat
- Check after 15 minutes
Heat up a wok on medium heat, (4/6) put in the lard, and wait for it to melt and heat up.
Then put in all the rice, and roast it until the ones at the bottom start to brown.
(We do this to burn off some of the starch to make it less sticky. If you like sticky rice, skip this step).
Stir it up, pour the water on it, and lower the heat to low-medium (3/6). Then put in the frozen corn, soup flavouring, and the mild madras. Stir and mix everything together, and put a lid on it.
Check the rice after 15 minutes. Depending on how much water you have left, check it again after 10-15 minutes.
After the water is gone and both the rice and corn are soft, turn off the stove, stir it well, and put the lid back on. At this stage I like to let it simmer on the residual heat to make sure every grain is nice and soft.
Your rice is now ready to eat, enjoy!
