Hot buttered corn rice
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
- 1/4 tsp cooking salt / kosher salt
- Pinch of pepper
- 1 cup long grain rice, uncooked, _not rinsed_
- 1 1/2 cups low-sodium chicken stock/broth (+ 2 tbsp extra if using fresh corn)
- 2 green onion stems, finely sliced
Instructions
- 1
Preparation - Use a small pot or large saucepan about 20-22 cm/8-9".
- 2
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.
- 3
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).
- 4
Cook - 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.
- 5
Rest - 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!
- 6
Toss - Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
- 7
Serve - Tumble into serving bowl. Serve hot!
