Oriental Rice With Baby Corn


Preparation Time: 10 minutes                  

Serves: 4                      

Cooking Time: 15 minutes

  • 1 ½ cups pearl pishori rice
  • 1 tsp light soya sauce
  • 1 tsp rice vinegar
  • 200 gm baby corns
  • 1 green pepper,cut into ½ pieces
  • 2 onions,finely chopped (1 cup)
  • 3-4 cloves (laung)
  • 3-4 whole peppercorns
  • 3 tbsp oil
  • 1 tomato, pulp removed and chopped
  • salt and freshly ground pepper to taste


Boil 6 cups water with salt and lemon juice.

When the water boils, put the pearl pishori rice in and stir.

Boil for 5 minutes so that the pearl pishori rice still has a bite and is not completely cooked, take off from the heat and strain.

Run a fork through the rice as it it drains to separate the grains of pearl pishori rice.

Strain till dry then spread pearl pishori rice on a big tray. Refrigerator the rice for 2 hours.

Cut baby corn into ½ inch thick round slices. Boil in 1 ½ cups water with 1 tsp salt, ½ tsp sugar and a pinch of turmeric, for 2-3 minutes.

Add oil to a large wok. Add cloves, peppercorns and onions, and fry till light brown. Reduce heat and add green pepper and baby corn, fry for 2 minutes.

Stir soya in soy sauce and vinegar. Add boiled Pearl Pishori Rice and mix.

Add salt, pepper and chopped tomato, stir for a few minutes.

Serve hot.