Taiwanese-style Corn Rice

Ingredients

In this Taiwanese adaptation of Mayizli Palov, we replace the traditional ingredients like lamb, dried fruits, and nuts with sweet corn, which is a staple in Taiwanese cuisine. The spices used in Taiwanese cuisine, such as star anise, ginger, and garlic, are incorporated to infuse the rice with their aromatic flavors. This adaptation brings a refreshing twist to the original dish, making it lighter and more suitable for Taiwanese taste preferences. We alse have the original recipe for Mayizli palov, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 5g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and star anise. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the sweet corn kernels to the pot and cook for 2-3 minutes, stirring occasionally.
4. 4.
   Add the rinsed jasmine rice to the pot and stir well to combine with the onion, garlic, ginger, and corn.
5. 5.
   Pour in the vegetable broth, soy sauce, salt, and white pepper. Stir gently to distribute the ingredients evenly.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
8. 8.
   Fluff the rice with a fork and remove the star anise.
9. 9.
   Serve the Taiwanese-style Corn Rice garnished with fresh cilantro.

Treat your ingredients with care...

• Sweet corn — Use fresh corn kernels for the best flavor. If fresh corn is not available, you can use frozen corn kernels, but make sure to thaw them before cooking.

Tips & Tricks

• For added flavor, you can sauté the corn kernels in a little butter before adding them to the rice.
• If you prefer a spicier kick, you can add a pinch of chili flakes or a dash of hot sauce to the rice while cooking.
• Feel free to customize the dish by adding diced vegetables like bell peppers or carrots for extra color and texture.
• To make it a complete meal, serve the Taiwanese-style Corn Rice with a side of stir-fried vegetables or tofu.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Taiwanese-style Corn Rice as a main dish accompanied by a fresh salad or pickled vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

To enhance the presentation, you can garnish the rice with additional corn kernels and a sprinkle of chopped green onions. Serve it in a colorful bowl or on a decorative plate to make it visually appealing.