1 cup of basmati or agulhinha rice
2 cups of boiling water
3 stalks of green corn
4 scallions
30g of butter
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons of chopped fresh parsley
1 cup of basmati or agulhinha rice
2 cups of boiling water
3 stalks of green corn
4 scallions
30g of butter
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons of chopped fresh parsley
Grind the corncobs and sauté the kernels with half the butter and black pepper for about 15 minutes, adding water if needed
Chop the scallions into rounds and sauté in the remaining butter until they wilt
Add the rice, stir everything together for 3 minutes, and then pour in the two cups of boiling water
Season with salt and cover the pot, leaving a small opening
Cook over low heat for about 12 minutes, without stirring (the water should be fully absorbed)
If the rice is still too firm, add more boiling water and cook for another 1 or 2 minutes
Turn off the heat, add the green corn, and mix well
Garnish with fresh parsley.
