Equipment
Ingredients
Rice Base
- 150 g black rice, rinsed well
- 300 ml water
- 2 g kosher salt
Corn and Aromatics
- 15 ml olive oil
- 40 g shallot, finely diced
- 150 g sweet corn kernels, thawed if frozen, or fresh from the cob
- 2 g ground cumin
- 2 g ground coriander
- 1 g smoked paprika
Mix-ins and Garnish
- 40 g dried cranberries, unsweetened or lightly sweetened
- 15 ml fresh lime juice
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Combine the rinsed black rice, water, and salt in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat.
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed until the liquid is fully absorbed and the rice is tender but chewy.
Remove the saucepan from the heat. Keep the lid on and let the rice steam for 10 minutes to finish cooking gently and absorb any residual moisture.
While the rice is resting, heat the olive oil in a large skillet over medium heat. Add the diced shallots and cook until softened and translucent.
Add the sweet corn, ground cumin, ground coriander, and smoked paprika to the skillet. Cook, stirring occasionally, until the spices are highly fragrant and the corn develops light charred spots.
Transfer the steamed black rice, the spiced corn mixture, and the dried cranberries into a large mixing bowl. Gently fold the ingredients together until thoroughly combined.
Drizzle the fresh lime juice over the pilaf and scatter the chopped cilantro on top. Toss lightly one final time before serving.
Chef's Notes
- To enhance the nutty flavor of the black rice, you can dry-toast the grains in the saucepan for 2 minutes before adding the water.
- Allowing the cooked rice to sit covered off the heat is a critical step; this resting period allows the steam to redistribute evenly, preventing broken or gummy grains.
- Charring the corn in a dry skillet before adding the oil and spices can elevate its natural sweetness through the Maillard reaction, adding deeper complexity.
- For an extra layer of brightness, zest the lime into the rice mixture before squeezing it for juice.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will meld and deepen overnight.
Freezer: 1 month — Freeze in individual portions. Cranberries may soften upon thawing.
Reheating: Microwave on high for 1 to 2 minutes with a splash of water, or heat gently in a skillet until warmed through.
