Description
Buttered Corn Rice is a comforting and satisfying dish that combines fluffy rice with rich butter and sweet corn. It’s a versatile side that pairs perfectly with various main courses or can be enjoyed on its own.
Ingredients
Scale
- 1 cup long-grain white rice (Jasmine or Basmati recommended)
- 2 tablespoons unsalted butter (plus more for serving)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup fresh corn kernels (or frozen/canned corn)
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 2 cups chicken or vegetable broth (or water)
- optional: fresh chopped parsley, chives, or cilantro for garnish
- optional: a pinch of sugar (about 1/4 teaspoon) to enhance sweetness
Instructions
- Prepare Your Ingredients: Measure out your rice and rinse it under cold running water in a fine-mesh sieve until the water runs clear. Finely dice your onion and mince your garlic. If using fresh corn, cut the kernels from the cobs.
- Sauté Aromatics: In a medium-sized heavy-bottomed pot or a deep skillet with a tight-fitting lid, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering, add your diced onion. Sauté for 3-5 minutes until the onion softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant.
- Introduce the Corn: Add your corn kernels to the pot. If using fresh or frozen, sauté for 2-3 minutes until they start to warm through. If using canned corn, cook it for about a minute to heat it up.
- Toast the Rice: Add the rinsed and drained rice to the pot with the aromatics and corn. Stir gently to coat the rice grains evenly with the butter. Sauté for about 2-3 minutes, stirring constantly.
- Add Liquid and Seasoning: Carefully pour in your chosen cooking liquid (water or broth). Add 1 teaspoon of salt and a good pinch of freshly ground black pepper. Stir to combine.
- Simmer and Cook: Bring the liquid to a rolling boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and let it simmer undisturbed for 15-18 minutes for white rice (40-45 minutes for brown rice).
- Rest the Rice: Once the cooking time is up, remove the pot from the heat but keep the lid on. Let the rice rest for another 5-10 minutes.
- Fluff and Serve: Remove the lid, add another tablespoon of butter if desired, and use a fork to gently fluff the rice. Adjust seasoning if needed and sprinkle with fresh herbs for garnish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Rinsing the rice is key to achieving a fluffy texture. Don't skimp on the butter, as it contributes to the flavor and texture of the dish. You can also add a pinch of sugar to enhance the sweetness of the corn.