Sweet Corn and Butter Rice
An incredibly simple yet deeply comforting dish. Sweet, juicy corn kernels are cooked directly with the rice, absorbing their natural sweetness into every grain. Finished with a melting pat of rich butter and a dash of soy sauce, it is a guaranteed family favorite.
Ingredients
- 2 cups Short-grain white rice
- 1 ear Fresh sweet corn
- 2.25 cups Water
- 1 tsp Salt
- 1 tbsp Sake
- 2 tbsp Unsalted butter
- 1 tbsp Soy sauce
Instructions
- Preparation: Wash the rice thoroughly until the water runs clear, then drain. Cut the fresh corn kernels off the cob using a sharp knife. Keep the bare cob, as it holds immense flavor.
- Combine Ingredients: Place the washed rice, water, salt, and sake into a rice cooker or a heavy-bottomed pot. Stir briefly to dissolve the salt.
- Add the Corn: Scatter the fresh corn kernels evenly over the top of the rice. Place the bare corn cob directly on top of the kernels (this is the secret to extracting incredible sweetness into the rice).
- Cook: Cook the rice using the standard white rice setting on your rice cooker, or simmer on the stove for 15 minutes, then rest covered for 10 minutes.
- Butter and Serve: Open the lid and remove the bare corn cob. Add the unsalted butter and a drizzle of soy sauce directly into the hot rice. Use a rice paddle to fold and fluff the rice, allowing the butter to melt and coat every grain. Serve warm.
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