Hominy rice

Hominy rice

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Hominy is a type of corn that has been treated with alkali in a process called nixtamalisation. Hominy is ground to make the flour known as masa harina, which is used to make tortillas. It is also treated to make grits, which are widely used in various parts of Africa and the Caribbean to make porridge-type dishes or soup. I like to use tinned hominy kernels to add interest to rice pilafs as well as to enrich stews. The water from the tin has a nice sweet and mysterious corn flavour, so use this for boiling rice too. To my mind, the flavour is the real taste of Mexico. If you can source epazote, use it instead of oregano for a more authentic version.

Ingredients

Quantity Ingredient
200g long-grain white rice
75g unsalted butter
1 white onion, finely chopped
1 x 4cm piece of fresh ginger, grated
3 garlic cloves, crushed
250g tin hominy corn kernels, drained, 200 ml of the liquid reserved
2 large handfuls oregano leaves, roughly chopped
1 tablespoon sea salt
220ml chicken stock

Method

  1. Place the rice in a fine-mesh sieve and rinse under cold running water, until the water runs clear. Drain.
  2. Melt 50 g of the butter in a medium saucepan over low heat. Cook the onion, ginger and garlic, until softened. Add the hominy kernels and cook for a further minute. Add the rice, oregano and salt and stir to combine.
  3. Pour in the reserved hominy corn liquid and the stock and bring to the boil. Reduce the heat to the lowest setting, cover and cook for 12 minutes. Remove from the heat and set aside with the lid on for 5–10 minutes to finish cooking.
  4. Fluff the rice with a fork. Add the remaining butter and stir to combine. Adjust the seasoning with additional salt, if required, before serving.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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