Hot buttered corn rice

Name: Hot buttered corn rice
Prep time: 7 min
Cook time: 12 min
Total time: 29 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 50 g / 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 g reen onion stems (, finely sliced)

Recipe video above. Hot Buttered Corn Rice - a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish - goes with everything. Make lots - everyone will go in for seconds!

⏱ 29 menit 🔨 Persiapan 7mnt 🔥 Masak 12mnt 📊 Sedang 🍽 4 porsi ⭐ 4.9 (39) 👁 34

Bahan-bahan

4 porsi

50 g / 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 g reen onion stems (, finely sliced)

Langkah-langkah

Pot size - Use a small pot or large saucepan about 20-22 cm/8-9". (Note 3)
Sauté - Melt half the butter in a pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt. Stir for 2 minutes.
Bring to simmer - Add the rice and stir for 30 seconds. Add the stock and remaining salt, and pepper. Stir, bring to a simmer (make sure the whole surface is bubbling/ripplling), then put the lid on and turn the heat down to medium low (or low, if your stove is strong). (Note 4)
Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now - tilt the pot and take a quick peek to check.
Rest 10 minutes - Remove the pot from the stove and let it rest for 10 minutes with the lid on. This step is key, do not skip it! (Note 5)
Toss - Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
Tumble into serving bowl. Serve hot!