Milho fresco na manteiga com arroz

Ingredientes

• 9 3/4 ounces / 275 grams fresh corn kernels (roughly 3 cups)
• 1 cup / 200 grams uncooked basmati rice
• 2 cups / 480 ml chicken stock (you can make it with stock cubes )
• 1 ounce / 30 grams butter
• 1 - 2 spring onions or green onions (green part only (optional))
• 1/2 teaspoon salt (optional) (or to taste)

Modo de preparo

1. 1

   Using a sharp knife, slice the corn kernels off the cob.

2. 2

   Melt the butter in a saucepan and saute the corn for 1 to 2 minutes on medium heat.

3. 3

   Add the rice to the pan and stir to ensure each grain gets coated with the buttery mixture.

4. 4

   Add the stock (and salt if using), stir, then turn up the heat and bring to a boil.

5. 5

   Turn the heat to simmer, cover the pan with a tightly-fitting lid and leave to simmer for 12 minutes.

6. 6

   Remove the pan from the heat and leave to stand, still covered, for 10 minutes so any residual liquid can be absorbed into the rice. Stir in the chopped green onions and serve immediately.