Free Healthy Recipe - Coral Rice and Corn

Dairy free, Gluten free, Low fat, Low GI, Wheat Free

A few years ago I tried red rice - a delicious nutty flavoured rice which, like brown rice, has its husk and consequently its nutrients intact. Quarantine laws, concerned with the risk of bacteria trapped in the grain's husk have since banned red rice importation to Australia. Coral rice is a semi polished red rice permitted in the country. With its limited processing it still retains the nutrients of red rice but has the added advantage of being lighter to digest. Served with sweet corn and capsicum it is the perfect accompaniment to seafood gumbo and fried okra and spinach.

1 cup coral rice
1 cob sweetcorn
¼ capsicum finely diced

Bring the rice to boil in salted water with 2 ¼ cups of water. Reduce to simmer, cover and cook for 15 minutes until the water has completely absorbed. Meanwhile remove the husks and corn from the cob and set aside. In the last 5 minutes of cooking, drop the corn and capsicum into the rice, and cover.
Remove from the heat. Drain any excess water from the rice. Season and serve with the gumbo.

Note: Coral rice is a Fair Trade product imported from Thailand. It's available from, selected supermarkets, and health food stores. Further information on where to buy can be found on

Makes 6 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 30 mins
Ready in: 35 mins

Suitable for:
Dinner, Lunch, Side Dish
See also:
Seafood Gumbo
Fried Okra and Spinach
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Nutritional Information - Per Serve
Kj 633 kj
Calories 151 kcal
Fat 1.1 g
Saturated Fat 0.2 g
Total Carbohydrate 30.1 g
Total Protein 3.7 g
Fibre 2.3 g

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