Hot buttered corn rice

Compared to plain steamed rice, hot buttered corn rice is a simple but delicious upgrade. Serve with any meal or cuisine; it pairs well with everything. Make plenty; they'll all beg for seconds!

What you are going to make for supper tonight is unknown to me. But whatever it is, it will go well with a big steaming pile of buttery, garlicky rice and sweet pops of corn, which will enhance your meal beyond what you could have imagined!

And that's exactly how lovely today's recipe is. It's one of those unicorns that goes well with almost any type of food that could use a little starch. Something like a stir fry? Of course! French chicken with lemon sauce? Yes, exactly. An explosive dispute? Of course!

It's flavorful enough to eat by the spoonful right out of the pot, but it's also sufficiently neutral to pair well with hearty, saucy main courses like the Mexican Chipotle Pork & Beans shown below. A dollop of chilli, a squiggle of kewpie mayo, and canned tuna are some additional toppings I can see myself adding. Warm Rice Bowl with Buttered Corn Tuna! Sounds far more intriguing than rice and tuna. 😂

Ingredients for 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 (Note 1)
• 1/4 tsp cooking salt / kosher salt
• Pinch of pepper
• 1 cup long grain rice , uncooked, not rinsed (Note 2)
• 1 1/2 cups low-sodium chicken stock/broth (+ 2 tbsp extra if using fresh corn)
• 2 green onion stems

How to make Hot Buttered Corn Rice?

Pot size: Use a large saucepan or small pot measuring 20–22 cm/8–9". (Remark 3)

Melt half of the butter in a pot over high heat for sautéing. After adding the garlic, stir for a full minute. Add half of the salt and the corn. Stir for a duration of two minutes.

Simmer for 30 seconds after adding the rice and stirring. Add the stock along with the remaining pepper and salt. After stirring and bringing to a simmer (ensuring that the entire surface is bubbling or rippling), cover and reduce the heat to medium-low (or low, if your stove is powerful). (Aside 4)

Cook for 12 minutes without opening the lid or stirring. By now, the liquid ought to have been absorbed; tilt the pot and quickly glance inside to make sure.

Ten minutes of rest - After taking the pot off the burner, leave it covered for ten minutes. Don't skip this crucial step!

Toss: Remove the lid, stir in the leftover butter, and fluff the rice to fully incorporate the butter. Include the green onion and mix well.

Drop into the bowl for serving. Warm up and serve!