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Basics | Starters | Mains | Puddings

Sweetcorn Rice

This is based on a recipe from Linda Majzlik's excellent cookery book, A Vegan Taste of the Caribbean, which is available from several of the online vegan shops.


8oz / 225g basmati rice
8oz / 225g sweetcorn
½oz / 15g vegan margarine
1 onion, peeled and chopped
20 fl oz / 600ml water
black pepper



Melt the margarine in a large pan and fry the onion until soft. Add the rice and stir around for 1 minute. Add the sweetcorn and water and season with black pepper, stir well and bring to the boil. Cover and simmer until the liquid has been absorbed and the rice is done.


Try adding a handful of peas and a dash of soy sauce too.