100g wild rice, rinsed
450ml water
3 large cobs of corn in their husks
1 red capsicum, seeded & finely chopped
2 chillies, seeded & finely chopped
2 cloves garlic, crushed
¼ cup finely chopped flat-leaf parsley
4 kaffir lime leaves, finely sliced
Sea salt
Black pepper
2 spring onions, finely sliced
¼ cup extra virgin olive oil

 

Cover the rice with the water and simmer until tender, about 45 minutes. Leave uncovered to absorb any remaining water. While the rice cooks, remove and discard any damaged outer husks from the corn. Carefully remove the husks one by one and set aside. You will need at least 12 large husks or the equivalent in smaller ones. Remove the silk from the corn and steam the corn until tender, about 30 minutes. Cut off all the kernels and mix with the rice. Add all the other ingredients and season well.

Cover the husks with boiling water for 15 minutes; this will make them pliable. Drain well and spread out on a bench. Place â…“ cup rice mix in the middle of each husk and use a smaller husk, torn into “ribbons”, to tie up the filled husks at each end. Continue until all the mix is used. For a smoky flavour, put the parcels on the barbecue for 15 minutes. Alternatively, they may be steamed. Makes 10–12.