Rice with corn – Vegan

Looking for a delicious, easy-to-make side dish that’s perfect for any meal?

Look no further! This rice with corn is a simple, sweet, and savory rice that can be eaten on its own (trust me, it’s that good) or paired with a juicy steak if you’re feeling fancy.
The best part? It’s 100% vegan, so whether you’re fasting, sticking to a plant-based diet, or just in the mood for something light and tasty, this dish fits the bill. Plus, it’s so flavorful, even non-vegans will love it!

Whip it up in no time, and enjoy the warm, comforting vibes it brings to your table.

Ingredients:

• 4 boiled corn cobs
• 1 can of coconut milk
• 1 glass of white wine
• 5-6 garlic cloves
• A few bay leaves
• 1 medium onion
• A few sprigs of thyme
• 2 cups of round-grain rice
• 3 tablespoons coconut oil
• Salt + pepper

Preparation:

Start by using a knife to carefully remove the corn kernels from the cobs.

Place the kernels in a bowl and the cobs in a pot.

With a knife, scrape any leftover kernels from the cobs into the pot. Add the bay leaves, thyme, and garlic, then fill the pot with water and bring it to a boil.

Once the soup has simmered and cooked through, turn off the heat. Peel and chop the onion. In a separate pot, melt the coconut oil, then add the onion and sauté until soft. Once the onion is cooked, add the rice and lightly toast it with the onion. Gradually pour in the wine, stirring constantly. Next, using a ladle, add the soup you made earlier, little by little, ensuring the rice is covered each time, and let it simmer.

While the rice is cooking, place 2/3 of the corn kernels (that you previously removed from the cobs) into a bowl, along with the coconut milk. Blend everything together until you get a slightly chunky paste. Set aside the remaining kernels for serving. Once the rice is nearly done, stir in the corn and coconut milk mixture, then season with salt and pepper. Let it cook for a few more minutes, then turn off the heat.

Cover the pot and let it sit for about 10 minutes.

*If there’s any leftover soup, don’t toss it! You can store it in a bag and freeze it. It makes a fantastic base for your future soups or broths. 🙂

Serve topped with whole corn kernels and fresh basil leaves.

If you try the recipe, let me know how you liked it! 😊

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