Sweet Corn and Butter Rice
A fragrant, sweet, and comforting rice dish cooked with fresh corn kernels and finished with rich butter.
Notes
A Simple, Sweet Summer Rice Bowl
This Takikomi Gohan (mixed rice) recipe is the essence of late summer. Fresh sweet corn kernels and the empty cobs are cooked directly with the rice and a splash of soy sauce. Finished with a pat of butter, it is incredibly fragrant and sweet.Ingredients
- 2 cups Japanese short-grain rice (washed and drained)
- 1 ear of fresh sweet corn (kernels sliced off, cob reserved)
- 2 cups water (or light dashi)
- 1 tbsp soy sauce
- 1 tsp sake
- 1 tbsp unsalted butter
- Salt to taste
Instructions
- Place the washed rice into the rice cooker bowl. Add the water (or dashi), soy sauce, sake, and a pinch of salt. Stir gently.
- Scatter the fresh sweet corn kernels evenly over the top of the rice. Do not mix them in.
- Place the bare corn cob directly on top of the kernels (the cob releases an incredible amount of sweet corn flavor during cooking).
- Start the rice cooker on the normal setting.
- When finished, open the lid and carefully discard the hot corn cob. Add the butter to the hot rice and gently fold everything together until the butter melts and the rice is glossy.
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