Description
Hot Buttered Corn Rice is a comforting and flavorful one-pot dish featuring tender long grain rice cooked with sweet corn, garlic, and rich unsalted butter. Using low-sodium chicken stock enhances the savory depth, while green onions provide a fresh, mild bite. This easy stovetop recipe is perfect for a quick weeknight side or a simple vegetarian main with a buttery, sweet, and aromatic profile.
Ingredients
Butter and Aromatics
- 50g (4 tbsp) unsalted butter, divided
- 3 large garlic cloves, finely minced (or use a garlic press)
- 2 green onion stems, finely sliced
Main Ingredients
- 2 cups frozen corn (no need to thaw) or fresh corn kernels
- 1 cup long grain rice, uncooked, not rinsed
- 1 1/2 cups low-sodium chicken stock/broth (plus 2 tbsp extra if using fresh corn)
Seasonings
- 1/4 tsp cooking salt or kosher salt, divided
- Pinch of pepper
Instructions
- Pot size: Select a small pot or large saucepan about 20-22 cm (8-9 inches) in diameter to cook your rice evenly and allow sufficient room for stirring.
- Sauté: Melt half of the butter (2 tbsp) in the pot over high heat. Add the minced garlic and stir quickly for 15 seconds until fragrant. Then, add the corn and half the salt. Stir for 2 minutes to lightly sauté the corn and garlic together.
- Bring to simmer: Add the rice and stir for 30 seconds to coat the grains in butter and mix with the corn. Pour in the chicken stock along with the remaining salt and a pinch of pepper. Stir once, bring the pot to a simmer (the surface should show bubbles or ripples), then cover with a lid. Reduce heat to medium-low or low, depending on your stove.
- Cook: Cook the rice undisturbed with the lid on for 12 minutes. Avoid stirring or opening the lid during this time. The liquid should be fully absorbed by the rice after this period. You can tilt the pot gently and peek quickly if needed.
- Rest: Remove the pot from heat and keep it covered to rest for 10 minutes. This resting step allows the moisture to redistribute evenly and the rice to steam to perfect tenderness.
- Toss: Lift the lid, add the remaining butter, and fluff the rice gently to melt the butter through the grains. Stir in the sliced green onions to distribute evenly.
- Serve: Transfer the buttery corn rice to a serving bowl and serve hot as a delicious side dish or comforting main.
Notes
- Using frozen corn is convenient and works well as it releases moisture during cooking. If using fresh corn, add an extra 2 tablespoons of chicken stock to compensate for the reduced moisture content.
- The rice is not rinsed before cooking to retain starch that helps achieve a creamy texture.
- Do not lift the lid during cooking time; it’s essential for even absorption and fluffy rice.
- Resting the rice off the heat with the lid on ensures ideal texture and prevents sticking.
- You can substitute chicken stock with vegetable broth to make the dish vegetarian.
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
