Indian Corn Pilaf

1. 1

   Heat olive oil in a medium saucepan.

2. 2

   Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.

3. 3

   Add rice and vegetable stock, cover and bring to a boil.

4. 4

   Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.

5. 5

   Add corn, cover and heat through, about 2 minutes more.

6. 6

   Season with salt and fluff.

* Per serving · 4 servings · Values may vary.

No additional tips available.