Thai Corn Rice Parcels
I love having friends and family around for BBQ. The aroma curling up from the grill makes me practically tipsy.
A leisurely bath in the vapours of charcoal just deepens the flavours of any vegetables, meat or fruit put on the coal. I love the ‘community cooking’ aspect of the BBQ. There is almost a synchronised dance wherein everyone just has a go at the grill giving others time to eat or relax.
Whenever I plan BBQ, I always write down what I will be cooking as I usually get swayed away by the sheer number of dishes. I enjoy having lots of dips, salads, chutneys and nibbles. ‘Just a bit of this and bit of that’ is what is most satisfying way to eat at a BBQ.
These small parcels of rice are perfect way to add flavour and variety to the BBQ spread. I make different varieties of rice to wrap in the corn husk for BBQ, but my absolute favourite is the Thai corn rice. I recently cooked this dish for my friend’s farewell party, and it was an absolute hit. These small parcels will leave you wanting for another parcel.
2/3 cup rice
1 cup mixed vegetables (corn, carrot, fine beans)
Salt to taste
2 teaspoons oil
3 teaspoons Red Thai curry paste
10-12 dried corn husk
Wash the rice under running water and then soak the rice in water for at least 30 minutes.
After the rice has soaked, drain the water using a colander.
Boil the 3-4 cups of water. Add 1 teaspoon oil and rice. Let it cook uncovered until it is 70% cooked. This takes around 6 to 7 minutes.
Remove pan from heat and drain rice in a colander. You can also rinse the rice gently with water so that the grains stop cooking. Spread it on a tray and keep the rice in the fridge to cool it.
Heat the remaining 1 teaspoon oil in a pan and add the vegetables. Sauté them for 4-5 minutes.
Add salt, Red Thai curry paste and mix.
Next, add the rice and mix it all together.
Soak the corn husk in hot water for 15-20 minutes to make them pliable. Also, soak some wooden toothpicks in hot water.
After 20 minutes, drain the excess water off the corn husk.
Take 2-3 teaspoons of rice and place it in the middle of the corn husk. Wrap the husk around the rice making a square parcel and secure it with the toothpicks.
Grill the parcels on the BBQ for 3-4 minutes. Make sure to grill it from both sides.
You can also cook it in the oven or grill at home. Preheat the oven at 180C/fan 160C/Gas 4 and cook the parcels for 5-6 minutes.