Hot Buttered Corn Rice

Recipe ⬇️ or PRINT: Hot Buttered Corn Rice - a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish - goes with everything. Make lots - everybody will go in for seconds! - N x ❤️ ––––––––––––––- Hot Buttered Corn Rice 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 (260g) 1/4 tsp cooking salt / kosher salt Pinch of pepper 1 cup (200g) long grain rice, uncooked, not rinsed (or basmati, medium grain or sushi rice)* 1 1/2 cups low-sodium chicken stock/broth ( 2 tbsp extra if using fresh corn) 2 green onion stems, finely sliced 1. Melt half butter in small pot or large saucepan (~22cm/9”) over high heat. Saute garlic 15 sec, then cook corn 2 min. Stir in rice 1 min, add stock, pepper and salt. Stir, bring to proper simmer (whole surface rippling or bubbling, not just around edges), put lid on, turn heat down to medium low (or low, for strong burners). 2. Cook 12 min until liquid absorbed (tilt pot to check). Do not peek, do not stir! Remove from stove with lid still on, rest 10 min (essential, don’t skip this). Fluff through remaining butter until melted, then stir in green onion. Serve hot! * Don’t use: brown rice, jasmine, risotto, paella, wile rice, black rice, faux rice, 2 minute microwave rice (yeck!) #cornrice