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Spiced Corn & Rice Pilaf

Spiced Corn & Rice Pilaf
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This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry.

Prep: 10 minutes | Total Time: 45 minutes
  • 2 teaspoons
    extra-virgin olive oil
  • 1/4 cup
    finely chopped onion
  • 3-inch cinnamon stick
  • 3/4 teaspoon
    cumin seeds
  • 1/4 teaspoon
    ground cardamom
  • 1/4 teaspoon
  • 1 cup
    brown basmati or long-grain brown rice
  • 2 3/4 cups
    reduced-sodium chicken broth, or vegetable broth
  • 2 tablespoons
    hulled pumpkin seeds
  • 1 cup
    fresh corn kernels, (from 2 ears) or frozen
  1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until lightly browned, about 3 minutes. Add cinnamon stick, cumin seeds, cardamom, salt and rice; cook, stirring often, until spices are fragrant, about 1 minute.
  2. Stir in broth and bring to a boil. Reduce heat to low; cover and simmer until the liquid is absorbed and the rice is tender, 35 to 40 minutes.
  3. Meanwhile, toast pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a bowl to cool.
  4. When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes. Remove the cinnamon stick. Fluff the pilaf with a fork and fold in the toasted pumpkin seeds.


Nutritional Information

Makes: 8 servings, 1/2 cup each
  • Calories126
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates22 g
    • Dietary fiber2 g
  • Protein4 g
  • Sodium268 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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