Spinach Corn Rice
Servings - 4
INGREDIENTS
Blanched spinach - 150 grams
Garlic cloves - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Oil - 1 tablespoon
Chilli flakes - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Boiled rice - 300 grams
Butter - 1 tablespoon
Onions - 40 grams
Green spring onions - 2 tablespoons
Sweet corns - 60 grams
All purpose flour - 2 teaspoons
Milk - 160 milliliters
Grated processed cheese - 2 tablespoons
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Italian seasoning - 1/2 teaspoon
Chilli oil - for garnishing
PREPARATION
1. In a blender, add 150 grams blanched spinach, 1 tablespoon garlic cloves, 1 tablespoon ginger, and 1 teaspoon green chili. Blend until smooth and keep aside.
2. Heat 1 tablespoon oil in pan, add 1 teaspoon chilli flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the blended mixture. Cook for 3 - 4 minutes.
3. Add 300 rams boiled rice and mix thoroughly, then remove from heat and keep aside.
4. Heat 1 tablespoon butter in another pan. Add 40 grams onions, 2 tablespoons green spring onions, and 60 grams sweet corns. Cook for 2 - 4 minutes.
5. Add 2 teaspoons all purpose flour and cook for 1 - 2 minutes.
6. Add 160 milliliters milk, 2 tablespoons grated processed cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Mix and cook for 1–2 minutes. Remove from heat.
7. For assembling, take a round mould and add a layer of spinach rice, then a layer of corn mixture. Repeat once more.
8. Gently remove the mould and garnish with chilli oil.
9. Serve hot.