Summer Corn And Rice Pilaf - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 cup basmati rice or 1 cup long grain white rice
4 ears corn, kernel shaved from cobs
4 large shallots, cut into 1/4 inch slices
1 pinch sugar
salt
fresh ground pepper
1/4 cup loosely packed mint leaf, coarsely chopped

Preparation

Melt 1 T butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 c water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18-20 minutes. Remove from heat, uncover and fluff with a fork.
Meanwhile, in a large skillet over medium heat, melt remaining T butter. Add the corn kernels, shallots, sugar, and a pinch of each salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender about 5 minutes. Remove from heat.
Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.
Serve.