Ingredients

The following ingredients have 6 Servings
  • 1 cup arborio rice
  • 4 ears of corn
  • 3 tbsp unsalted butter
  • 1/2 cup coconut milk
  • 1 shallot, (chopped)
  • 2 cloves garlic, (minced)
  • fresh thyme
  • 3/4 cup grated parmesan cheese

Instruction

  • Use a knife to 'slice down' and remove corn from 3 corncob. Add to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
  • In a heavy pot melt butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt.
  • Add rice and sauté until rice edge looks translucent (2-3 minutes)
  • Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well.
  • Stir in 4 cups of hot water. Reduce heat to medium-low, cover and simmer until all the liquid has been absorbed and rice is creamy (24-28) minutes.
  • Add parmesan and fresh thyme, stir and cover pot. Let stand off heat for a few minutes before serving