Corn Rice Middlins

Corn Rice Middlins

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Hugh Acheson, Chef/Partner, Empire State South, Atlanta
The National Culinary Review, November/December 2011

Ingredients

2 cups chicken stock
½ t. kosher salt
1 cup broken kernel Carolina Gold rice
2 cups freshly cut corn
1 T. unsalted butter

Instructions

Method: Bring chicken stock and salt to a boil; whisk in rice. Stir well; reduce heat to a simmer. Cook until rice is cooked and liquid absorbed, about 20 minutes. Turn off heat. Purée corn in blender with just enough liquid to process. Fold puréed corn into rice; whisk in butter. Reserve warm.

Yield

6 servings

Tags

Side, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals