My family has been requesting me to cook corn rice for a long time. As I recollected the days we had this wonderful dish so often. It was on special occasions my family would look for an old Malay family friend to cook this corn rice for us. We also had tomato chicken curry, sambal prawns and rendangs to go with it. Thanks to singaporelocalfavorites.blogspot.com.sg for this recipe which is quite close to the ones we used to have.

Ingredients ( Serves 6-8 )

• 6 cups Basmati rice
• 1 cinnamon stick
• 3 cloves
• 2 star anise
• 5 cardamon
• 3 red onions sliced
• 3 cloves of garlic sliced
• 3 pandan leaves knotted
• 1 can of fresh milk
• 200g sweet corns ( I used canned corns )
• 6 cups of water
• 2 tbsp ghee oil
• salt to taste

Method

1. Heat ghee in the rice pot, fry the onions, garlic, large onions and spices till fragrant.
2. Add water, fresh milk and salt to taste. Let it boil.
3. Add rice and stir the mixture, cover the rice pot and wait till it cook.
4. Once the rice is about 70%, sprinkle the sweet corns to the rice and mix gently and cover the pot again.
5. Serve hot with any meat curry and dalcha. Voila!