Corn Rice
Corn rice is a simple yet incredibly flavorful dish prepared in various ways around the world. It is especially popular in Asian and Latin American cuisine, where the natural sweetness of corn perfectly complements the slightly nutty aroma of toasted rice. Imagine the sweet scent of corn sautéing in butter filling your kitchen, while fresh green onions add a crispy texture to the dish. This recipe is quick and easy, perfect for a light lunch or as a side dish with roasted meats. For extra creaminess, you can enrich it even more by adding a little cream or grated cheese!
Ingredients for this recipe
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Preparation Steps
1
Rinse the jasmine rice under cold water until the water runs clear. This will help the rice become fluffier when cooked.
2
In a saucepan, bring 400 ml of water to a boil, then add the rice. Cover, reduce heat to low, and cook for 10-12 minutes, or until all the water is absorbed. Remove from heat and let it rest for 5 minutes.
3
While the rice is cooking, drain the canned corn and thinly slice the green onion.
4
In a skillet, melt the butter over medium heat, then add the corn. Sauté for 2-3 minutes, until lightly caramelized.
5
Add the cooked rice to the skillet and thoroughly mix with the butter and corn.
6
Drizzle the rice with soy sauce, then stir to combine. Add a pinch of salt and freshly ground black pepper to taste.
7
Garnish with freshly chopped green onion and serve warm.
