I see lots of fresh corns at my local farmers markets now. One of my favorite way to eat corns in cook them with rice. This is an easy recipe but it’s so good. I used white corn today but any type will work. Let’s begin cooking! The shorter version of the recipe and the ingredients are available at the bottom.
- Soak rice for 30 minutes. Pour water up to the white rice 2 cups line. I used 50% polished rice today. White rice will work. You need to use short grain rice for this recipe. Please refer here how to rise rice.
2.Peel husk, cut it in half and remove kernels.
3. Mix salt into rice and put corn kernels and core on top of rice. Do not mix them into rice. Cook rice based on your rice cooker’s white rice setting.
4. When the rice is cooked, remove the core and mix. Close the lid and leave for 10 minutes.
5. After 10 minutes, it’s ready to eat!
It’s best to eat right after it’s cooked. You can set your rice cooker to warm setting and keep it warm for a couple of days but it might get dry. If it gets dry, splash a tiny amount of water onto corn rice and mix.
It’s tasty as is but my favorite way to eat is put a small amount of vegan butter and drizzle tiny bit of soy sauce. It’s kind of common to eat corns with butter and soy sauce in Japan. If you haven’t try the combination, you should! It’s so good. 🙂
I hope you try this easy rice dish!
- 2 cups white short grain rice (use a rice cup which is 180 cc)
- 1 fresh corn
- 1 tbs salt
- Soak rice in water for 30 minutes
- Remove kernels from the corn. Save the core.
- Put corn kernels and core on top of rice and cook with the white rice setting
- When rice is cooked, remove the core and mix. Leave it for 10 minutes.
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