Spinach and Sweetcorn Rice

Serves 4
Hands-on time 40 min
Oven time 50-55 min

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Ingredients for Spinach And Sweetcorn Rice

  • Uncooked Elephant Rice Basmati Boost: 1 1/2 Cups Or Cooked Rice: 700 g
  • Garlic Cloves: 2
  • Frozen sweetcorn: 150 g
  • Rapeseed oil (or any flavourless oil): 2 Tbsp
  • Cumin seeds: 1 Tsp
  • Coriander Seeds: 1 Tsp
  • Chopped white onion: 100 g
  • Frozen Spinach: 200 g
  • Turmeric powder: 1 Tsp
  • Garam Masala: 1 Tsp
  • Rock Salt: 1 Tsp
  • Water: 1/4 Cup
  • Coriander leaf for garnish (optional): 1

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Method to make Spinach And Sweetcorn Rice

1-Wash your rice thoroughly rinsing 4-6 times. Swirl the rice around with your fingers but be careful not to break the rice. Remove all water using a sieve.

2-Place the washed rice in a pan, add 2 cups fresh water and bring to a boil under medium to low heat, changing it to low heat after 10min or when rice is almost cooked. Rice should be cooked al dente.

3- Remove the cooked rice from the pan onto a large tray to cool down

4- Prep all your vegetables: chop the onion, mince the garlic and ginger

5- Heat 1tbsp of the oil in a Wok or large frying pan, medium heat

6- Add the cumin and coriander seeds and heat until you hear them start to pop

7- Add the onions and fry for 2min or until brown

8- Add the frozen spinach (no need to thaw) and fry on high heat also for 2 mins stirring almost continuously

9- Add the minced garlic and ginger

10- Sprinkle the turmeric, garam masala, salt and stir

11-Add the cooled down pre-cooked rice

12-Add the sweetcorn

13-Stir with a spatula lifting the rice from the bottom and folding it over. The rice shouldn’t break or mash, each grain should stay intact

14-Serve hot & garnish

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