Sweetcorn Butter Rice with Crispy Shallots

Ingredients

• 3 sweetcorn cobs, husked, kernels strippedor 380g frozen sweetcorn, defrosted and patted dry
• 300 g jasmine rice, rinsed until the water runs clearor basmati rice
• 480 ml water
• 40 g unsalted butter, cut into cubes, kept cold
• 1 tbsp soy sauceuse tamari for a gluten-free version
• 3 shallots, peeled and finely sliced into rings
• 4 tbsp neutral oil for frying
• 1 tsp fine salt
• 3 spring onions, finely sliced (optional)

Contains: cereals gluten, milk, soya.

Method

1. Place the rinsed rice, sweetcorn kernels, water and salt into a medium saucepan with a tight-fitting lid. Give it one stir to distribute the corn evenly. Bring to the boil over a high heat, then immediately reduce the heat to its lowest setting, put the lid on, and cook for 12 minutes. Do not lift the lid.About 14 min
2. While the rice cooks, heat the neutral oil in a small frying pan over a medium-high heat. Add the shallot rings and fry, stirring frequently, for 6 to 8 minutes until they are a deep golden brown. They will look slightly darker than you expect — that is correct. Lift them out with a slotted spoon onto a plate lined with kitchen paper and spread them out. They will crisp up further as they cool. Sprinkle lightly with salt.About 8 min
3. After 12 minutes, remove the rice from the heat. Without lifting the lid, leave it to steam off the heat for 5 minutes.About 5 min
4. Remove the lid and add the cold butter cubes and soy sauce. Use a fork to fold them through the rice gently — you want to fluff the grains, not mash them. The cold butter will melt into a glossy emulsion as you fold.About 2 min
5. Transfer to a serving bowl or directly onto plates. Scatter the crispy shallots generously on top and finish with the spring onions if using. Serve immediately.