Corn and Spinach Rice


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3/5 stars  50% LIKED IT
2 REVIEWS 1 GOOD - 1 BAD
Added to 138 cookbooks
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Unusual, delicious and nourishing.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients



For the rice
2 1/4 cups Steamed Rice
1 tbsp butter
1/3 cup milk
salt to taste

For the corn
1 1/2 to 2 cups cooked and crushed corn
1/3 cup milk
1 tbsp butter
1 chopped onion
1 chopped green chilli
1 tbsp fresh cream
1/2 tsp sugar
salt to taste

For the spinach
2 1/4 cups chopped spinach (palak)
1 chopped onion
1 chopped green chilli
1 tbsp ghee
a pinch of baking soda
salt to taste

For the tomato sauce
4 tomatoes
3 cloves garlic (lehsun), crushed
1 tbsp oil
1 chopped onion
3/4 tsp chilli powder
1 tsp chopped tulsi leaves (Indian basil) or dried oregano
1 tsp sugar (approx)
1 tbsp fresh cream
salt to taste

For the mushroom sauce
3/4 cup chopped mushrooms (khumbh)
1 chopped green chilli
1 chopped onion
1 tbsp butter
3/4 cup water or white wine
1 cup thin white Sauce
1 tsp lemon juice
2 tbsp grated processed cheese
salt to taste

Method
For the rice

  1. Melt the butter, add the rice, milk and salt and cook for 1 minute.

For the corn

  1. Heat the butter and fry the onion for 1 minute. Add the green chilli and fry again for a few seconds.
  2. Add the corn, milk, cream, sugar and salt and cook for 1 minute.

For the spinach

  1. Heat the ghee and fry the onion for 1 minute. Add the green chilli and fry again for a little while.
  2. Add the spinach, soda bi-carb and salt and cook until soft.

For the tomato sauce

  1. Put the tomatoes in hot water. After 10 minutes, remove the skin and chop.
  2. Heat the oil and fry the onion for 1 minute. Add the crushed garlic and fry again for a little while.
  3. Add the tomatoes, chilli powder, tulsi leaves, sugar and salt.
  4. Cook on a slow flame for at least 15 minutes.
  5. Add the cream.

For the mushroom sauce

  1. Heat the butter and fry the onion for 1 minute. Add the green chilli and mushrooms and fry for at least 3 to 4 minutes.
  2. Add the water or wine and cook again for 2 to 3 minutes.
  3. Add the white sauce, lemon juice, cheese and salt..

How to proceed

  1. Spread the spinach at the bottom of a greased jelly mould.
  2. Spread the corn on the spinach.
  3. Spread the rice on top. Press well and cover.
  4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
  5. Invert on a plate. Serve hot with tomato or musroom sauce.

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2 reviews received for Corn and Spinach Rice
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Leena_DhootDecember 09, 2010

different ingredients for a rice preparation1 packed with flavour and nutrients which makes it a winner of a dish! great recipe!

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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Foodie #518850August 10, 2011

It's a nutirious recipe but didnt enjoy cooking; thought the recipe photograped would be great if provided; atleast would give an idea of its appearance after being baked; another quick method of making such a rice would be sauteing onions, crushed corn, spinach,chilli, rice n finally adding milk n cream before serving.

See more critical reviews...

Helpful reviews for this recipe
Reviewed August 10, 2011by Foodie #518850

It's a nutirious recipe but didnt enjoy cooking; thought the recipe photograped would be great if provided; atleast would give an idea of its appearance after being baked; another quick method of making such a rice would be sauteing onions, crushed corn, spinach,chilli, rice n finally adding milk n cream before serving.

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Reviewed December 09, 2010by Leena_Dhoot

different ingredients for a rice preparation1 packed with flavour and nutrients which makes it a winner of a dish! great recipe!

Was this review helpful?   


Report this Reported by 1 member
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