Spiced Sweetcorn Brown Rice

    (61)
    1 hour 5 min

    A delicately spiced rice dish, which is perfect to go with grilled meats or anything you fancy. Brown rice is simmered with sweetcorn, ground coriander and cumin seeds.


    64 people made this

    Ingredients
    Serves: 6 

    • 475ml water
    • 190g brown rice
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 165g frozen sweetcorn
    • 1/2 teaspoon dried coriander
    • 1/2 teaspoon cumin seeds

    Method
    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. In a saucepan, mix the water, rice, olive oil and salt together. Bring to the boil. Mix in the sweetcorn, coriander and cumin. Reduce heat, cover and simmer 45 to 60 minutes, until the liquid has been absorbed.
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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (51)

    by
    26

    Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work.  -  15 Feb 2008  (Review from Allrecipes US | Canada)

    by
    22

    This is very good - but it's plain, the word "spiced" does not belong in the name. The rice cooks up nicely and tastes good, and the corn goes well, but you'd have to add a lot more spice before you would notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes.  -  08 Mar 2004  (Review from Allrecipes US | Canada)

    by
    19

    Surprise: An instant favorite for my husband! I was doing it for a gathering and used one 2-Cup pkg brown rice, 1 teasp salt, 1 teasp fresh ground cumin. The can of Veg-All I had in the cupboard did not spoil the lovely flavors at all, but improved them. As Asians sometimes do, I made a garnish of egg strip. My speed method was to whip 3 eggs, add salt and pepper, microwave 2 minutes, lift to allow egg to nuke uniformly, cook 2 minutes more and slice in 1/4 inch slices. SO....this accidentally turned into an entree. We're filing in _favorites_. Thank you very, very much Laurie, for this rare swift and easy GOOD recipe!  -  29 Oct 2003  (Review from Allrecipes US | Canada)

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