Boiled rice with corn, carrots, pumpkin and butter
6 servings
60 minutes
This delicate and fragrant rice side dish is the embodiment of comfort and simplicity. European cuisine is known for its harmony of flavors, and this recipe is a testament to its culinary elegance. Pumpkin adds a light sweetness to the dish, carrots provide richness, and corn adds a soft texture. Bay leaf and garlic create subtle spicy notes, while butter makes the rice velvety and melt-in-your-mouth. This dish is perfect as a light meal on its own or as a side to meat and fish. In home cooking, it brings warmth and tradition, while in festive menus it adds a cozy touch. Hearty yet airy, it evokes associations with family lunches and leisurely evenings at the table.
1
Prepare the necessary ingredients.
2
Drain the liquid from the canned corn and place it in the container where the rice will be cooked.
- Canned sweetcorn: 100 g
3
Peel the pumpkin, wash it well under running water, cut it into small sticks or cubes, and place it in a container with the corn.
- Pumpkin: 100 g
4
Peel the onion, wash it well under running water, cut it into small strips or cubes, and add it to the container with corn and pumpkin.
- Onion: 1 head
5
Peel the carrot, wash it well under running water, cut it into small sticks or cubes, and place it in a container with corn, pumpkin, and onion.
- Carrot: 100 g
6
Salt the ingredients to taste.
- Salt: to taste
7
Add 1 teaspoon of dried garlic to the prepared ingredients.
- Garlic powder: 1 teaspoon
8
Add ground pepper mix to taste.
- Ground pepper blend: to taste
9
Mix all the ingredients in a container.
10
Rinse the rice well with water and place it over the prepared vegetables.
- Long-grain parboiled rice: 200 g
11
Add 400 ml of water and 1 bay leaf to the pot. Cover with a lid, bring to a boil, and simmer for about 30 minutes until ready.
- Bay leaf: 1 piece
12
Add 150 grams of butter to the cooked rice, remove the bay leaf, and gently mix.
- Butter: 150 g
