Thursday, June 16, 2011



• Cooked rice 2 cups
• Butter 1 tablespoon
• Frozen corn kernels 1 cup, thawed
• Red chilli flakes ½ teaspoon
• Salt to taste
• Black pepper to taste
• Tabasco to taste


In a large non-stick skillet heat the butter. Add the corn and red chilli flakes, and sauté over medium heat for 4-5 minutes. Add the cooked rice and stir gently to evenly coat the rice with butter. Season with salt, pepper and a dash of Tabasco and serve hot.

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