Recipe: Sunshine Sweetcorn Rice

Slightly overdue, written in November but forgotten to share! Sowie. I do advise you peak out the window (Londoners only) if you're going to deny the doom and gloom still looms. Rain rain go away!

November's a pretty glum month. Days grow shorter, nights colder and work busier. Don't you sometimes feel trapped by the endless cycle of going to and returning from work in pitch dark? Alas, if you can't bring a girl to the sunshine, you gotta bring sunshine to the girl. Et voila, sunshine served up in but a few swift seconds - sweetcorn studded, saffron scented rice. For those of you already having palpitations at the thought of cooking rice without a resulting gloop mass, don't worry - this formula is fool proof, you just need to remember that the perfect rice takes 1 part grain to 2 parts liquid. 

You'll need: 

- a glug of vegetable oil
- a sprinkle of cumin seeds
- one pinch turmeric
- half a dozen saffron strands
- chilli flakes, according to taste
- tons of super sweet sweetcorn
- 1 can coconut milk
- 1 can (use above) basmati rice
- 1 can boiling water
- a squeeze of fresh lemon juice
- a scatter of sugar
- salt to taste
- desiccated coconut & coriander to garnish

What to do: 

1. Soak the rice for 15 minutes in lukewarm water. Then drain of excess water. 

2. Heat the oil in a non-stick pot over medium heat - gently fry the cumin seeds, chilli flakes, saffron & turmeric for a minute or so. 

3. Add in the sweetcorn, coconut milk & boiling water, bring to a simmer and then add the salt, lemon juice, sugar and finally the rice. 

4. Cover and let cook until all the liquid is absorbed. Once done, scatter generously with coriander & coconut. 

5. Serve with yogurt & some sort of pickle or relish. 

Enjoy!