1 1/2 cups water
1 tablespoon vegetable oil
1 1/2 cups uncooked white rice
1 1/2 cups cooked corn
1/2 onion, finely chopped
1/8 teaspoon ground black pepper
2 (15 ounce) cans corn stalks, drained
2 (10.75 ounce) cans chicken broth
2 cups uncooked white rice
2 cups corn kernels, crushed
1 cup uncooked white rice
In a large pot, combine the water, oil, rice, onion and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Mix in the corn starch, corn and onion; cook over medium heat for 1 minute. Season with pepper and cornstalk.
Pour the soup into a mixing bowl. Stir in the broth, corn and rice. Pour over the rice mixture, stirring to coat. Cover and simmer about 1 hour, until rice is tender.