Serves 6
Ingredients
4 cups (1 L) uncooked jasmine rice, rinsed
2 Tbsp (30 mL) ghee or canola oil
¼ cup (60 mL) diced onion
1 Tbsp (15 mL) minced garlic
1 Tbsp (15 mL) tomato paste
2 Tbsp (15 mL) seasoned salt
2 1/2 cups (625 mL) hot water
2 cups (500 mL) corn kernels
1 Tbsp (15 mL) thyme leaves + 3 thyme sprigs
1 Tbsp (15 mL) muscovado sugar
1. In a 3-quart (3 L) pot, heat ghee or oil over medium heat.
Add onion, garlic and cook 1 minute. Add paste and cook
for 1 minute while stirring.
2. Increase heat to high. Add rice, salt, and toast for 2
minutes while stirring.
3. Add hot water to cover by 1- inch, add corn, thyme, sugar
and stir. Reduce heat to the lowest setting. Cook rice, covered,
for 15 minutes or until water evaporates.
4. Fluff with a fork and serve at once.
