This recipe uses Jamaican Curry Powder to season the corn, and coconut milk to cook the rice. The combination is simple – mildly spicy and ever-so-sweet. Both of our sons loved it, and our nine-year-old suggested serving the leftovers with a couple of fried eggs – delicious! The recipe comes from Afro-Vegan by Bryant Terry, and it’s one of the easier recipes we’ve tried so far in the book.
Curried Corn and Coconut Rice
- 3/4 cup coconut milk
- 1 1/2 cups water
- 1/2 tsp Kosher salt
- 1 cup short-grain rice
- 2 tbsp unsweetened shredded dried coconut
- 1 1/4 tsp Kosher salt
- 7-8 oz frozen corn
- 7-8 oz frozen peas
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh ginger minced
- 1/2 tsp Jamaican Curry Powder
- Prepare the rice: combine the coconut milk, water, and salt in a medium saucepan and bring to a boil over high heat.
- Stir in the rice and dried coconut, and return to a boil. Immediately lower the heat to love and cover the pan. Simmer until all the liquid is absorbed and the rice is tender (for brown rice, about 50 minutes. For white rice, a bit less time).
- Remove rice from heat and let sit, covered, for at least 10 minutes. Fluff with a fork just before serving.
- Prepare the corn: pour 8 cups of water into a medium pot and bring to a boil over high heat. Add 1 teaspoon of Kosher salt and then add the corn. Immediately remove from heat and let the pot sit for 30 seconds; drain.
- Warm the olive oil over medium heat in a medium saute pan. Add the ginger, curry powder, and remaining 1/4 teaspoon of salt and cook until fragrant, about 2 minutes. Add the corn, stir 3 to 5 minutes, until heated through.
- Spoon the corn over the rice and enjoy!
- Leftovers tip: fry up an egg or two, and add it to the rice and corn bowl.