Creamy Sweet Corn Maize Rice

What you need:

For The Sweetcorn Puree
1 tablespoon extra virgin olive oil
1 can of sweet corn
1 small onion, diced
1 teaspoon finely chopped garlic
Sea salt and freshly ground black pepper
1 1/2 cups heavy cream
1 cup vegetable stock
3 fresh thyme sprigs

For The Maize Rice
3 tablespoons extra virgin olive oil
1 small onion finely diced
2 cups IWISA Maize rice (soaked in warm water for at least 2 hours)
5 cups vegetable stock
1 cup dry white wine
1 cup grated Parmesan cheese
2 tablespoons unsalted butter

For garnish
1 cup canned sweetcorn, charred in a dry pan over medium to high heat.
Salt & pepper
Chopped parsley
Chopped Crispy Bacon (optional)

What to do:

For The Sweetcorn Puree

Heat the olive oil in a medium saucepan.
Add the onion and garlic and until the onions are soft, about 5 minutes be careful not to let the garlic burn.
Add the can of sweetcorn kernels and season to taste, continue to cook over low heat, stirring constantly, until the kernels are soft.

Add the cream, thyme, and 1 cup of vegetable stock and continue to simmer over low heat until the mixture begins to thicken, about 10 minutes.

Remove the thyme and purée the mixture in a blender until smooth.
Set aside.

For The Maize rice

Heat the olive oil in a large saucepan.
Add the onion and sauté until the onion is glossy.
Add the IWISA maize rice and stir to coat with the oil. Add wine and reduce the heat and let it simmer until most of the wine has evaporated. Add 1 cup of the stock to the pan and continue to cook, stirring constantly, until most of the stock is absorbed. Repeat the process with the remaining 4 cups of stock.
Char some sweetcorn in a pan with a little oil or butter, once done set aside.
Once the rice is to your prefered consistency , Stir in the sweetcorn purée, butter, and grated cheese and season to taste with salt and pepper.
Serve with a generous topping of crispy bacon and chopped parsley (Optional)