Hot Buttered Corn Rice Recipe

Introduction

Hot buttered corn rice is a comforting and flavorful side dish that’s easy to prepare. With sweet corn, fragrant garlic, and rich butter, it makes a perfect accompaniment to any meal. This recipe is simple but packed with delicious, homey tastes.

Ingredients

• 50g (4 tbsp) unsalted butter, divided
• 3 big garlic cloves, finely minced
• 2 cups frozen corn (no need to thaw) or fresh corn kernels
• 1/4 tsp cooking salt or kosher salt
• Pinch of pepper
• 1 cup long grain rice, uncooked (not rinsed)
• 1 1/2 cups low-sodium chicken stock or broth (+ 2 tbsp extra if using fresh corn)
• 2 green onion stems, finely sliced

Instructions

1. Step 1: Use a small pot or large saucepan about 20-22 cm (8-9″) in diameter for cooking.
2. Step 2: Melt half the butter in the pot over high heat. Add the minced garlic and stir for 15 seconds until fragrant. Add the corn and half the salt, then stir for 2 minutes.
3. Step 3: Add the rice to the pot and stir for 30 seconds. Pour in the chicken stock and remaining salt along with a pinch of pepper. Stir well, bring to a simmer with the surface bubbling, then cover with a lid and reduce heat to medium low or low.
4. Step 4: Cook the rice for 12 minutes without stirring or lifting the lid. The liquid should be absorbed by the end of this time.
5. Step 5: Remove the pot from the heat and keep it covered. Let the rice rest for 10 minutes to finish cooking and absorb moisture.
6. Step 6: Uncover and add the remaining butter. Fluff the rice gently to melt the butter throughout. Stir in the sliced green onions.
7. Step 7: Transfer the rice to a serving bowl and serve hot.

Tips & Variations

• Use fresh corn kernels for a sweeter, fresher taste; add 2 extra tablespoons of stock when cooking.
• For a vegetarian version, substitute vegetable broth for chicken stock.
• Add a sprinkle of smoked paprika or chili flakes for a slight kick.
• Rinsing the rice is optional, but not rinsing helps retain more starch for a creamier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out. This dish is best enjoyed fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Long grain rice works best as it stays fluffy and separate. Using short grain or sticky rice can result in a different texture, often more sticky or clumpy.

Do I need to thaw the frozen corn first?

No, there’s no need to thaw frozen corn before adding it to the pot. It cooks quickly during the sauté step and blends well with the rice.

Hot Buttered Corn Rice Recipe

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★★★★★

4.4 from 53 reviews

• Author: Aiden
• Total Time: 22 minutes
• Yield: 4 servings 1x

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Description

Hot buttered corn rice is a comforting, flavorful dish featuring tender rice cooked with sweet corn and garlic, enriched with creamy butter and aromatic green onions. Perfect as a satisfying side or light main, this recipe combines simple ingredients to create a rich, buttery, and slightly sweet rice dish.

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Ingredients

Scale 1x2x3x

Butter and Aromatics

• 50g (4 tbsp) unsalted butter, divided
• 3 large garlic cloves, finely minced
• 2 green onion stems, finely sliced

Main Ingredients

• 2 cups frozen corn (no need to thaw) or fresh corn kernels
• 1 cup long grain rice, uncooked, not rinsed
• 1 1/2 cups low-sodium chicken stock or broth (+ 2 tbsp extra if using fresh corn)

Seasonings

• 1/4 tsp cooking salt or kosher salt, divided
• Pinch of pepper

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Instructions

1. Prepare the Pot: Use a small pot or large saucepan about 20-22 cm (8-9 inches) in diameter to cook the rice evenly.
2. Sauté Aromatics and Corn: Melt half of the butter in the pot over high heat. Add the minced garlic and stir for 15 seconds to release its aroma. Then add the corn and half of the salt, stirring for 2 minutes to combine flavors.
3. Add Rice and Stock: Add the uncooked rice to the pot and stir continuously for 30 seconds to coat the grains with butter and vegetable flavors. Pour in the chicken stock along with the remaining salt and a pinch of pepper. Stir, then bring the mixture to a simmer, ensuring the surface bubbles or ripples. Once simmering, cover the pot and reduce heat to medium-low or low, depending on stove strength.
4. Cook the Rice: Let the rice cook undisturbed for 12 minutes without lifting the lid or stirring. The liquid should be fully absorbed by this time; gently tilt the pot to confirm.
5. Rest the Rice: Remove the pot from heat and keep it covered to rest for 10 minutes. This critical step allows the rice to steam gently, finishing the cooking process and developing fluffy texture.
6. Finish and Fluff: Lift the lid and add the remaining butter. Fluff the rice using a fork or spoon to melt the butter throughout the dish. Add the sliced green onions and gently toss to combine flavors and texture.
7. Serve: Transfer the buttered corn rice to a serving bowl and serve hot for best taste and texture.

Notes

• If using fresh corn, add 2 tablespoons extra chicken stock to compensate for the moisture difference.
• Do not rinse the rice before cooking to retain starch for a creamier texture.
• Avoid stirring or lifting the lid during cooking to ensure even steaming and prevent rice from becoming gummy.
• The resting time is crucial for fluffy and fully cooked rice.
• You can substitute chicken stock with vegetable broth to make it vegetarian.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: buttered corn rice, garlic rice, comfort food, side dish, easy rice recipe