Our coconut and sweetcorn rice ticks every holiday box. This makes your day sing - even if it's not been the best day. You cannot help but be happy with our tropical coconut hit, the zing of pure garlic and the smoky sweetcorn. Mama is bringing you home again hallelujah!
Ingredients
- 50g/ 4 tbsp unsalted butter
- 1 big garlic clove
- 2 whole sweetcorn
- salt & pepper to season
- Pinch of pepper
- 1 cup long grain rice
- 2 tbsp desicatted coconut
- 1 tbsp coconut oil
- 2 spring green onions
Instructions
If you have a BBQ on the go, turn your cobs over the heat until evenly coloured. If not, heat a skillet pan until hot and evenly cook your cob until toasted all around. If you have neither, turn under a grill quite quickly so the cobs do not burn.
Stand your cob upright and rotating, slice downwards with a sharp knife to seperate all the sweetcorn kernels from the cob. Put to one side.
Bring your rice (1 cup of rice = 2 cups of water) to boil and put lid on, turn heat off and leave to soak in the water at least 20 mins.
Once cool spoon through and mix in your coconut oil and desiccated coconut.
Blend your sweetcorn with the rice and grate in a whole galice clove, mix in.
Snip in your spring onions and season your rice - this is now complete
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