Perfectly fluffy rice grains wrapped around tender Peruvian corn. This side dish is the ideal companion at the table, carrying that sautéed garlic aroma that instantly feels like home. Honest, bright, and full of tradition. The partner every Peruvian plate deserves.
Rinse the rice in a colander until the water runs less cloudy and let it drain for 5 minutes. Keep the corn ready; if it comes whole, cut off the kernels carefully without crushing them.
Heat the oil over medium heat and cook the ground garlic for 30 to 40 seconds, just until fragrant. Do not let it turn dark; burnt garlic in rice is a domestic crime with no appeal.
Add the drained rice and stir for 1 minute, until the grains look glossy. Add the corn and stir for 30 seconds so it takes on the garlic aroma.
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat and let it rest covered for 8 minutes. Then fluff gently from the edges toward the center and serve hot or warm, with loose grains and the corn evenly distributed.
