Hot Buttered Corn Rice
A deliciously comforting dish combining the sweetness of corn with the richness of butter and fluffiness of rice, perfect as a side dish or standalone meal.
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.
Notes
For added flavor, consider using fresh corn. You can also customize this dish with spices like paprika or chili flakes.