- Written by Cynthia Presser
I made this rice several times during this summer. Every single time it has been an absolute hit! In fact, I created this recipe for a Fourth of July party, about a month ago, and it was so popular among the crowd that it kind of became my go-to side for barbeque parties during this last month. It so delicious that both my husband and I have reheated left-overs and ate as main course, instead of a side dish! Fresh, a bit sweet and tart, this rice is just a guaranteed success! I have wanted to post it so bad, but all the commitments related to the release of my cookbook have been keeping me away from the kitchen and from posting on my website. Finally I had time today to share it with you. Corn season is not over yet, neither are the summer parties… I hope you think about this recipe for your next summer party, or just at any time!
- 3 tablespoons coconut oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 to 4 jalapenos, cored and minced (See Cook’s Note)
- 2 cups corn kernels, frozen or fresh (do not use canned)
- 2 cups Jasmine rice
- 2 ½ cups water
- ¾ cup cilantro, finely chopped
- Juice of 2 limes, freshly squeezed
Add coconut oil and butter to a large sauce pan over medium-high heat. Add onion and cook, stirring occasionally, until soft, 3 to 4 minutes. Add garlic, jalapenos and corn. Cook for 1 to 2 minutes, stirring constantly. Add rice and stir well to coat all grains. Add water and season with salt to taste. Stir once and allow water to come to a rapid boil. Cover and reduce heat to medium. Cook for 10 to 12 minutes, or until water has been absorbed. Remove from heat and allow pan to rest, covered, for 7 to 10 minutes. Uncover pan, add cilantro and lime juice. Fluff with a fork and serve immediately, adding a little bit more salt if necessary.
Add jalapeno to taste. Two peppers will give the rice just a slightly spicy flavor, which kids usually prefer. Adding 3 to 4 peppers will definitely make it spicier (which I personally love), but some kids might turn it down. My 3 year-old son loved it when I made with two jalapenos, but he said no-no when I made it with four peppers. Both ways taste great, so adjust the jalapenos to your taste… Or to you kids taste.