Secret Recipes

Steamed Rice with Creamy Corn & Ham

4 large ears corn, boil them for about 3 minutes in a large pot, using salted water

Remove and set them aside to cool

Hold on to the boiling water and add to the pot:

• 2 cups White Rice

When the ears of corn have cooled to handle, cut the kernels off the cob. Makes about 3 cups. Place in a food processor and add:

• 3/4 cup heavy cream
• 3 Tbsp chopped parsley
• 1/4 tsp dried sage
• 1/2 tsp salt
• Fresh cracked black pepper to taste

On "Pulse" until corn is chopped to a coarse pureé. Return the steamed rice to the hot pot and add:

• 2 Tbsp butter, cut into pieces
• The corn mixture
• 1 cup ham, cut into julienne (HoneyBaked Ham makes it more special)

Toss to mix well. If sauce seems too thick add some of the reserved pasta water.

Servings:

4