Hot Buttered Corn Rice is a simple yet delicious upgrade from plain steamed rice.
Serve with any cuisine, any dish it goes with everything.
Make lots everyone will go in for seconds!
Sautéing corn in garlic butter
I have no idea what youre planning to make for dinner tonight.
And such is the beauty of todays recipe.
Oh course!Coq au vin?
take a stab at stop me!
I also see myself topping it with canned tuna, a squiggle of kewpie mayo and dollop of chilli.
Hot Buttered Corn Tuna Rice Bowl!
Sounds so much more interesting than tuna and rice.
Ingredients for Hot Buttered Corn Rice
Heres what you better make this buttery, garlicky rice!
Green onion is not critical.
Corn I use frozen corn for convenience so imagine how great it is with fresh corn!
The recipe is not designed for this, it would require tweaking.
Butter For buttery goodness!
Garlic 3 whole cloves!
Garlic + butter + corn = home run.
Green onion For a little hit of fresh and lovely green colour.
Not the end of the world if you dont have it.
You could also just saute a little onion or eschalots (US: shallots) with the corn.
Chicken or vegetable stock/broth The cooking liquid.
(But if you want to make something using a homemade corn stock, make thisCold Corn Soup!
Its amazing but it does require more effort than this recipe.)
Saute Melt the butter over high heat.
Add the garlic and stir for 15 seconds until it smells amazing, but dont let it go golden.
Add the corn (still frozen is fine) and stir for 2 minutes.
It will thaw and coat the surface in the tasty garlic butter.
Sautéing corn in garlic butter
Coat rice Add the rice and stir to coat it in the tasty garlic butter flavour.
Bring to simmer properly Add the stock and salt.
Stir then let the stock come to a simmer.
Cooked rice and corn before fluffing
Cook the rice for 12 minuteswith the lid on.
No peeking (this lets steam escape) and no stirring (express path to mushy rice!).
At the end of this time, the water should be absorbed by the rice.
Tilt the pot and peek quickly to check.
This step is so important anytime you cook rice, whether plain or fully-loaded!
Writing that was so therapeutic!
Butter & fluff Remove the lid and add the butter.
Gently fluff the rice.
Once the butter is mostly melted, toss the green onion through.
By the time youve finished, the butter should be fully melted.
Time to serve, while its hot and fresh!
Hot Buttered Corn Rice will last for 3 days in the fridge or 3 months in the freezer.
Im also thinking this might be a good one to add to theRecipeTin Mealsrotation!
(This is my food bank where we make and donate meals to the vulnerable).
Must run this past them.
Packing meals at my food bank,RecipeTin Meals.
No, you do not.
If you see a recipe that uses more than this, the rice will be mushy.
For lots more rice making rantings, see myHow to cook White Ricepost.
Prevent screen from sleeping
Writing that was so therapeutic!
If you have to rinse the rice…. ## Why is resting rice for 10 minutes so important?
At this stage, there is also a slick of water on the surface of each rice grain.
There is no getting around this step, if you want properly cooked rice!!
How many will this serve?
It will serve 4 to 5 as a side dish for a regular meal.
Best way to store and reheat?
Make per the recipe, including fluffing and stirring through butter while hot.
