Corn & Cheese Waffles with Avocado, Spring Onion & Crème Fraiche

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¾ cup Spekko Long Grain Parboiled Rice, rinsed
3 cups water
1 big pinch of salt
1 x 410 g can whole 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
Small handful of fresh coriander

In a saucepan, bring the Spekko Rice, water & salt (optional) to the boil. Reduce to medium heat & cook for 20 – 25 minutes. Tip the rice into a sieve to get rid of any excess water. Set aside to cool.
Drain the corn kernels & pat dry with paper towel or a clean dish cloth.
In a bowl, mix the rice with ¾ of the corn (keep the remainder for plating) & the grated cheese. Whisk the eggs, then mix through the rice mixture until well combined.
Heat a waffle maker & spray with cooking spray. Spoon a ladleful of the mixture into the preheated waffler maker, close & allow to cook until golden. Continue until you finish the batter.
While the waffles are cooking, start preparing the toppings: Mix the crème fraiche, zest of 1 lemon & a pinch of salt & pepper.
Thinly slice the spring onion.
Thinly slice the avocado & squeeze over some lemon juice.
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 & the leftover corn. Garnish with fresh coriander.