Corn Rice Middlins
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Credit: Hugh Acheson, Chef/Partner, Empire State South, Atlanta
The National Culinary Review, November/December 2011
2 cups chicken stock
½ t. kosher salt
1 cup broken kernel Carolina Gold rice
2 cups freshly cut corn
1 T. unsalted butter
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.
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