Hot buttered corn rice is a deliciously comforting dish that combines the sweetness of corn with the richness of butter and the fluffiness of rice. This simple recipe is perfect as a side dish or a standalone meal. Whether you’re hosting a family gathering or just want to enjoy a tasty dinner, hot buttered corn rice is sure to please.
Why Make This Recipe
There are many reasons to make hot buttered corn rice. First and foremost, it’s easy to prepare and doesn’t require any fancy ingredients. The flavors of butter, garlic, and corn work together beautifully, making it a crowd-pleaser. It’s also a great way to add some wholesome vegetables to your meal while enjoying a satisfying and filling dish.
How to Make Hot Buttered Corn Rice
Making hot buttered corn rice is a straightforward process that only takes a little bit of time and effort. Let’s break it down:
Ingredients:
- 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)
Directions:
- Pot size: Use a small pot or large saucepan about 20-22 cm (8-9 inches) (Note 3).
- Sauté: Melt half of the butter in the pot over high heat. Add the minced garlic and stir for 15 seconds. Then, add the corn and half of the salt. Stir everything for 2 minutes.
- Bring to simmer: Add the rice and stir for 30 seconds. Pour in the chicken stock and then add the remaining salt and pepper. Stir again, bring the mixture to a simmer (make sure the whole surface is bubbling), then cover with a lid and lower the heat to medium-low (or low if your stove is strong) (Note 4).
- Cook: Let it cook for 12 minutes without peeking or stirring! After this time, check to see if the liquid is absorbed by tilting the pot.
- Rest: After cooking, remove the pot from the stove and let it rest for 10 minutes with the lid still on. This step is key, do not skip it! (Note 5).
- Toss: Lift the lid, add the remaining butter, and fluff the rice to melt the butter through. Finally, sprinkle in the green onion and toss everything together.
- Serve: Tumble the rice into a serving bowl and serve hot!
How to Serve Hot Buttered Corn Rice
Hot buttered corn rice can be served alongside grilled meats, roasted vegetables, or as part of a larger meal. It also makes a fantastic base for a bowl meal topped with your favorite proteins like chicken or shrimp. Enjoy it with a sprinkle of extra green onions for added freshness!
How to Store Hot Buttered Corn Rice
If you have leftovers, let the hot buttered corn rice cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stove with a splash of broth or water to bring back the moisture.
Tips to Make Hot Buttered Corn Rice
- Use fresh corn: If you have access to fresh corn, it adds a delightful crispness and sweetness. Just remember to increase the chicken stock slightly as noted in the recipe.
- Add spices: Experiment with adding spices like paprika or chili flakes for a kick of flavor.
- Make it creamy: For a richer dish, stir in a splash of cream or a sprinkle of cheese before serving.
Variation
You can easily customize this dish by adding other ingredients like diced bell peppers, minced jalapeños, or even herbs like cilantro for an extra layer of flavor.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and the amount of liquid. Brown rice generally takes longer to cook and requires more liquid.
2. Can I make this dish vegan?
Absolutely! You can replace the butter with a plant-based alternative and use vegetable broth instead of chicken stock.
3. What can I use instead of corn?
If corn isn’t available, you can use peas, diced carrots, or any other favorite vegetables. Just be mindful of their cooking times to ensure they’re properly cooked.
Hot buttered corn rice is a delightful dish that adds flavor and comfort to any meal. Enjoy every bite!
Hot Buttered Corn Rice
Ingredients
Main Ingredients
- 50 g unsalted butter (divided) Use half for sautéing and half for tossing.
- 3 cloves big garlic (finely minced) Can use garlic press.
- 2 cups frozen corn No need to thaw, or use fresh corn kernels.
- ¼ tsp cooking salt/kosher salt Adjust to taste.
- 1 pinch black pepper
- 1 cup long grain rice (uncooked, not rinsed)
- 1.5 cups low-sodium chicken stock/broth Plus 2 tbsp extra if using fresh corn.
- 2 stems green onion (finely sliced) For garnish.
Instructions
Preparation
- Melt half of the butter in a small pot or large saucepan over high heat.
- Add the minced garlic and stir for 15 seconds.
- Add the corn and half of the salt, stirring everything for 2 minutes.
- Add the rice and stir for 30 seconds.
- Pour in the chicken stock and add the remaining salt and pepper.
- Stir the mixture and bring it to a simmer (ensure the whole surface is bubbling).
- Cover with a lid and lower the heat to medium-low (or low if your stove is strong).
- Let it cook for 12 minutes without peeking or stirring.
- After 12 minutes, check to see if the liquid is absorbed by tilting the pot.
- Remove the pot from the stove and let it rest for 10 minutes with the lid still on.
- Lift the lid, add the remaining butter, and fluff the rice to melt the butter through.
- Sprinkle in the green onion and toss everything together.
Serving
- Tumble the rice into a serving bowl and serve hot.
