Hot buttered corn rice
Total Time
29 minutes
Prep Time
7 minutes
Cook Time
12 minutes
Rating
4.94 out of 5 stars
(33)
Ingredients
4 servings
- 50g/ 4 tbsp unsalted butter (, divided)
- 3 big garlic cloves (, finely minced (can use garlic press)
- 2 cups frozen corn (no need to thaw), or fresh corn kernels (Note 1)
- 1/4 tsp cooking salt / kosher salt
- Pinch of pepper
- 1 cup long grain rice (, uncooked, not rinsed (Note 2)
- 1 1/2 cups low-sodium chicken stock/broth (+ 2 tbsp extra if using fresh corn)
- 2 green onion stems (, finely sliced)
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Preparation
Step 1
Pot size - Use a small pot or large saucepan about 20-22 cm/8-9". (Note 3)
Step 2
Sauté - Melt half the butter in a pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt. Stir for 2 minutes.
Step 3
Bring to simmer - Add the rice and stir for 30 seconds. Add the stock and remaining salt, and pepper. Stir, bring to a simmer (make sure the whole surface is bubbling/ripplling), then put the lid on and turn the heat down to medium low (or low, if your stove is strong). (Note 4)
Step 4
Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now - tilt the pot and take a quick peek to check.
Step 5
Rest 10 minutes - Remove the pot from the stove and let it rest for 10 minutes with the lid on. This step is key, do not skip it! (Note 5)
Step 6
Toss - Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
Step 7
Tumble into serving bowl. Serve hot!
Step 8
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