Rice and Corn Ring  

Ingredients:

• ½ cup Milk
• Salt to taste
• 2 tbsp Butter
• ½ tsp Black Pepper
• 3 cups Basmati rice, cooked
  
  For the Corn
   
• 1 tbsp Oil
• ½ tsp Kala Jeera
• Salt according to taste
• 1 Onion, finely chopped
• 2 tbsp Coriander leaves
• 1½ cups Corn kernels, cooked
• 2 Green Chillies, finely chopped
  
  For the Mushrooms
   
• 3 tbsp Butter
• Salt and pepper to taste
• 2 Spring Onions, chopped
• 200 gms Mushroom, sliced

Method:

1. For the rice, melt butter and mix into the rice alongwith milk, salt and pepper. Put aside.
2. For the corn, heat oil in a pan, add onions and fry until soft.
3. Add remaining ingredients and mix well. Remove from flame.
4. Spread the corn-mix at the bottom of a greased ring mould. Top with rice and press it down firmly.
5. Cover and bake in a preheated oven, 350° F, for 15 minutes.
6. For the mushrooms, heat butter in a pan, add mushrooms and spring onions. Sauté for a few minutes.
7. Add salt and pepper to taste and parsley if desired. Put aside.
8. Remove dish from oven and invert onto serving dish. Fill the inside ring with mushrooms and serve.

Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.

Recipe Source: Santa Banta