Caribbean Curried Corn and Rice

For the rice:
3/4 cup coconut milk
1 1/2 cups water
1/2 teaspoon coarse sea salt
1 cup short-grain brown rice, soaked in water overnight and drained well

For the corn:
1 tablespoon coconut oil
1/2 teaspoon Jamaican curry powder
1 1/4 teaspoons coarse sea salt
Kernels from 5 ears of sweet corn (about 3 1/2 cups corn kernels)
1 tablespoon minced fresh thyme

To prepare the rice, combine the coconut milk, water, and salt in a medium saucepan and bring to a boil over high heat. Add the rice, stir well, and return to a boil. Immediately decrease the heat to low, cover, and simmer for 50 minutes, until all of the liquid is absorbed and the rice is tender. Remove from the heat and let sit, covered, for at least 10 minutes. Fluff with a fork before serving.

To prepare the corn, put about 8 cups of water in a medium pot and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the corn. Immediately remove from the heat and let sit for 30 seconds. Drain well.

Warm the oil in a medium sauté pan over medium heat. Add 1/2 teaspoon Jamaican curry powder and 1/4 teaspoon of salt, and sauté until fragrant, about 2 minutes. Add the corn and sauté until heated through, 3 to 5 minutes.

To serve, spoon the corn over the rice and garnish with thyme.

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