Peruvian-style rice mixed with large-kernel corn and a hint of anise.
Hands-free mode with voice commands & timers
No ratings yet
Rinse the white rice under cold water until the water runs clear, then drain thoroughly.
In a large pot, heat the vegetable oil over medium heat and sauté the minced garlic until fragrant but not browned.
Add the anise seeds to the oil and toast for 30 seconds to release their aromatic oils.
Stir in the giant corn kernels (choclo) and cook for 2 minutes, coating them in the garlic oil.
Add the drained rice to the pot and stir for 1 minute to lightly toast the grains.
Pour in the water, salt, and sugar, then bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes until the water is absorbed.
Remove from heat, let it rest covered for 5 minutes, then fluff with a fork and garnish with parsley if desired.
