¾ cup Spekko Long Grain Parboiled Rice, rinsed
3 cups water
2 ml salt
410 g canwhole corn kernels
½ cup grated cheddar
2 eggs

For the toppings
½ cup crème fraiche
1 lemon
Salt
Ground black pepper
2 spring onions
1 avocado
15 ml chilli flakes
Small handful of fresh coriander

1. In a saucepan, bring the Spekko Rice, water and salt to the boil. Reduce to medium heat and cook for 20 - 25 minutes. Tip the rice into a sieve to get rid of any excess water. Set aside to cool.

2. Drain the corn kernels and pat dry with paper towel or a clean dish cloth. 

3. In a bowl, mix the rice with ¾ of the corn (keep the remainder for plating) and the grated cheese. Whisk the eggs, then mix through the rice mixture until well combined.

4. Heat a waffle maker and spray with cooking spray. Spoon a ladleful of the mixture into the preheated waffler maker, close and allow to cook until golden. Continue until you finish the batter. 

5. While the waffles are cooking, start preparing the toppings: Mix the crème fraiche, zest of 1 lemon and a pinch of salt and pepper. 

6. Thinly slice the spring onion. 

7. Thinly slice the avocado and squeeze over some lemon juice. 

8. Place the waffles onto a platter. Then top each waffle with a few slices of avocado, a spoonful of crème fraiche, followed by a sprinkle of spring onion and the leftover corn. Garnish with chilli flakes and fresh coriander.

Rice alternative - Spekko India Gate Basmati Rice (cooking time may need to just accordingly)

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