Hot buttered corn rice
Recipe video above. Hot Buttered Corn Rice - a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish - goes with everything. Make lots - everyone will go in for seconds!
Servings: 4 - 5 as a side
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
Instructions
- Pot size - Use a small pot or large saucepan about 20-22 cm/8-9". (Note 3)
- 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.
- 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)
- 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.
- 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)
- Toss - Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
- Tumble into serving bowl. Serve hot!
Notes
1. Frozen corn - Delicious with frozen corn so imagine how great it is with fresh! The same cooking times applies to either. Recipe will work with canned corn too but it's not quite as good (it's wetter, so doesn't sauté as well and gets overly soft when cooked, I find). Use one 400g/14oz can, drained.
2. Rice - Long grain best (this is what I use), also basmati works just as well. Next best is medium grain. Short grain (sushi rice) will also work but the rice is a bit stickier.
No need to rinse rice unless you're concerned about cleanliness. Don't worry, the rice is fluffy (see video proof) because we're using the right water to rice ratio of 1.5:1. If you can't shake the habit, go ahead and rinse but reduce the stock by 2 tablespoons (to account for waterlogged rice).
Do not use: jasmine rice, brown rice, risotto rice, paella rice, wild rice, black rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets).
3. Pot size matters for cooking rice well on the stove! Too small = cooks unevenly. Too large = liquid evaporates too quickly = undercooked rice. If doubling or tripling, use a very large pot or stock pot. See in post for more information.
4. Bubbling stock - Make sure the whole surface of your liquid is bubbling / rippling, not just around the edge, to make sure the stock is hot enough before lowering the heat and starting the timer.
5. Resting rice is key to allow the rice to finish cooking and become fluffy. Read in post for more rantings about why this is so important! (In the How To Make section).
Keeps for 3 days in the fridge or 3 months in the freezer. Reheats extremely well. Excellent one to make ahead for gatherings!