Hot buttered corn rice
User Reviews
4.9
Hot buttered corn rice
Description
This recipe begins by melting half the butter in a small pot, then sautéing finely minced garlic briefly before adding corn and seasoning with kosher salt. The corn is cooked for a couple of minutes before adding uncooked long grain rice, stirred briefly, and then chicken stock along with remaining salt and a pinch of black pepper. The mixture is brought to a simmer with an even bubbling surface, then covered and cooked over low heat for 12 minutes without stirring or peeking until the liquid is absorbed.
After cooking, the pot is removed from heat and left to rest with the lid on for 10 minutes to ensure the rice finishes absorbing moisture and becomes fluffy. The remaining butter is then added and the rice is fluffed to distribute the rich flavor. Finely sliced green onions are stirred in for freshness and mild bite. This combination highlights savory, buttery flavors balanced by the sweet burst from corn kernels.
The dish serves well as a hearty side, pairing with a variety of main courses. Frozen corn works well, and fresh corn can be used interchangeably. The rice keeps well for several days refrigerated or frozen and reheats satisfactorily.
Pot size and correct heat are crucial for even cooking. Long grain or basmati rice is preferred for the best texture. Avoid rinsing the rice or adjust stock accordingly to maintain the right moisture balance.
Ingredients
- 50g/ 4 tbsp butter divided, unsalted
- 3 garlic finely minced (can use garlic press, big cloves
- 2 cups corn no need to thaw), or fresh corn kernels (Note 1, frozen
- 1/4 tsp kosher salt or cooking salt
- Pinch black pepper
- 1 cup long grain rice , uncooked, not rinsed (Note 2)
- 1 1/2 cups chicken stock + 2 tbsp extra if using fresh corn, low-sodium, or broth
- 2 green onion finely sliced, stems
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
- Frozen corn is a good substitute for fresh and requires the same cooking times.
- Using long grain or basmati rice ensures a fluffy texture; rinsing is optional but requires reduced stock if done.
- Choose a pot about 20-22 cm (8-9") in diameter for even cooking; avoid pots that are too small or too large.
- Maintain a steady simmer with the liquid bubbling across the surface before covering the pot and lowering the heat.
- Allow the rice to rest covered off the heat for 10 minutes to complete cooking and fluffiness.
- The dish can be stored in the refrigerator for up to 3 days or frozen for 3 months; it reheats well.
User Reviews
Overall Rating
4.9
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