2 cups Egyptian rice soaked and drained
2 cup American rice soaked and drained
4 cups water
4 tbsps. extra virgin olive oil
4 tbsps. butter
2 cans al alali Sweet Corn drained
2 cans al alali Baby Corn drained
2 cubes al alali Chicken Stock
1 tbsp. al alali Chili Powder
1 tbsp. al alali Ground Cinnamon
1 tsps. al alali Ground White Pepper
1 can al alali Garden Peas
1 medium onion cut into small cubes
Salt to taste
1/2 cup Parsley finely chopped for garnishing
Method:
• In nonstick pot, heat olive oil, sauté onions with spices, al alali chicken Stock, salt and olive oil, simmer for few minutes.
• Add al alali Sweet Corn, add rice and mix continuously for few minutes.
• Cover rice and corn mixture with 4 cups water, cover and simmer until cooked. Mix with 1 tbsp. butter.
• In a small pot, heat the butter, add peas and salt, cook for few minutes. Set aside, mix with parsley while cold.
• In a small pot, heat 2 tbsps. butter, add al alali Baby Corn and salt, simmer for 5 minutes, set aside. Place in the cheese cake mold.
• Add rice over the baby corn, press until firm.
• Flip rice mold in a serving plate and distribute peas around the plate.
• Serve hot and enjoy!