Ingredients:
| 1 cup basmati rice |
| 1 cup sweet corn kernels (fresh or frozen) |
| 2 cups fresh spinach, chopped |
| 1 small onion, finely chopped |
| 2 cloves garlic, minced |
| 1 cup coconut milk |
| 2 cups vegetable broth |
| 2 tbsp olive oil |
| Salt and pepper to taste |
| Fresh coriander for garnish (optional) |
| Lemon wedges (optional) |
Method:
- Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a Vardaan Cookware’s Stainless Steel saucepan, add 2 cups of vegetable broth and bring to a boil.
- Add the rinsed rice to the boiling broth, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.
- Cook the Vegetables:
- In a Vardaan Cookware’s Stainless Steel Kadhai or deep frypan, heat 2 tbsp of olive oil over medium heat.
- Add the chopped onions and garlic, and sauté until they become translucent and fragrant.
- Add the sweet corn kernels and cook for about 3-4 minutes until they are tender.
- Combine Spinach and Coconut Milk:
- Add the chopped spinach to the Kadhai, stirring until it wilts, about 2-3 minutes.
- Pour in the coconut milk, stirring to combine. Let it simmer for 2-3 minutes, allowing the flavours to meld.
- Season with salt and pepper to taste.
- Assemble the Bowl:
- In serving bowls, place a generous scoop of the cooked basmati rice.
- Top with the creamy corn and spinach mixture.
- Garnish with fresh coriander and lemon wedges, if desired.
- Serve and Enjoy:
- Serve the creamy corn and spinach rice bowl warm, enjoying the blend of creamy coconut, sweet corn, and fresh spinach flavours.
Storage:
- Any leftovers can be stored in Vardaan Cookware’s Stainless Steel airtight container in the refrigerator for up to 2 days.
