Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened. Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in
In a medium serving bowl, combine all of the ingredients. Stir to combine. Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
In a large bowl, mix the cooked rice, drained Libby's ® Whole Kernel Sweet Corn, sour cream, cream of celery soup, pimientos, green onion, and about half of the cheese together. Add salt and pepper to taste.*
The exact nutrition offered depends on the manner of processing that the maize has undergone. However, a single 3.5-ounce serving of boiled sweet corn supplies 96 calories, 3.4 grams of protein, 21 grams of carbs, 4.5 grams of sugar, 2.4 grams of fiber, and 1.5 grams of fat.
Pour two cups each of coconut milk and coconut cream into a cooking pot and bring it to a boil. Afterwards, add in half a cup of glutinous rice (or malagkit) and stir for 10 minutes. Pour in your sugar (½ to ¾ cup, depending on how sweet you want it to be) and stir that into the mixture as well. Afterwards, put in 1 cup of sweet corn.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
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how to make corn rice
