Buttery Corn Rice Recipe
This buttery corn rice is a staple at my house. The sweetness of the corn combined with the buttery rice makes a versatile side dish that goes well with just about any main dish.
Ingredients
- 1 cup basmati rice, see notes
- 2 tablespoons butter
- ½ medium onion, finely minced
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce, see notes
- 1 ½ cups chicken stock
- 2 cups frozen corn
- ½ teaspoon black pepper
- ¼ cup EITHER: green onions or cilantro
Instructions
- Put the rice into a fine-mesh sieve and rinse it under cold running water. Set the sieve over a bowl and let it drain while you cook the onion.1 cup basmati rice
- Melt the butter in a medium-sized pot over medium heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and cook for 30 seconds.2 tablespoons butter, ½ medium onion, 2 cloves garlic
- Put the soy sauce into a 2-cup measuring up and then add enough chicken stock to make 1 ½ cups.1 tablespoon soy sauce, 1 ½ cups chicken stock
- Add the rice, stock/soy sauce, corn, and pepper to the pot and bring it to a simmer over high heat.2 cups frozen corn, ½ teaspoon black pepper
- Once it begins to simmer, reduce the heat to low, cover the pot, and let it cook undisturbed for 12 minutes. Remove the pot from the heat (no peaking!) and set it aside for 10 minutes. Fluff the rice with a fork and stir in the cilantro or green onions.¼ cup EITHER: green onions or cilantro
Notes
Rinsing rice: This recipe will work with or without rinsing the rice. I prefer to rinse as it removes about 80% of the arsenic found in rice. As rinsing it adds water, let it drain while you cook the onion. If you don't let it drain, use two tablespoons less stock.
Soy sauce: I use Silver Swan soy sauce in this recipe, which has a strong flavor similar to Chinese-style soy sauce. If you use a Japanese soy sauce, such as Kikkoman's, add 1 ½ tablespoons.
Green onions or cilantro: Take your pick here. The onions add a nice bite, but cilantro will go well with Asian-influenced meals. Both are delicious in this rice!
Serving: 1 = 1/6th of the recipe, Calories: 229kcal, Carbohydrates: 41g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 217mg, Potassium: 290mg, Fiber: 2g, Sugar: 1g, Vitamin A: 122IU, Vitamin C: 5mg, Calcium: 19mg, Iron: 1mg