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.
Ingredients
Scale
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
Instructions
- Prepare the Pot: Use a small pot or large saucepan about 20-22 cm (8-9 inches) in diameter to cook the rice evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
