Hot Buttered Corn Rice
A delicious side dish combining the sweetness of corn with the richness of butter and garlic, perfect for any meal.
Ingredients
For the Corn Rice
- 50 g unsalted butter, divided Use half for sautéing and half for tossing.
- 3 cloves big garlic, finely minced Can use garlic press.
- 2 cups frozen corn No need to thaw, or use fresh corn kernels.
- 1/4 tsp cooking salt/kosher salt Adjust to taste.
- 1 pinch black pepper
- 1 cup long grain rice, uncooked Not rinsed.
- 1.5 cups low-sodium chicken stock/broth Plus 2 tbsp extra if using fresh corn.
- 2 stems green onion, finely sliced For garnish.
Instructions
Cooking
- In a large skillet, melt half of the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in the frozen corn, salt, and black pepper. Cook for another 3–4 minutes, stirring occasionally.
- Add the uncooked rice to the skillet and mix well.
- Pour in the chicken stock, bringing the mixture to a boil.
- Reduce heat to low, cover, and let simmer for about 18–20 minutes, or until the rice is tender and has absorbed the liquid.
- Remove the skillet from heat and stir in the remaining butter.
- Garnish with sliced green onions before serving.
Notes
To store leftover Hot Buttered Corn Rice, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm it in a skillet with a splash of water or in the microwave until heated through. For extra flavor, consider adding herbs like parsley or cilantro before serving. If you like a bit of heat, add a pinch of red pepper flakes when sautéing the garlic. Remember to taste and adjust the salt and pepper to your liking.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 2gSugar: 3g
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