Buttered Corn Rice
A delightful and comforting rice dish with butter, garlic, and sweet corn.
Equipment
- Pot or large saucepan 8-9 inches in size
Ingredients
Main Ingredients
- 4 tbsp unsalted butter divided
- 3 cloves garlic finely minced
- 2 cups frozen corn (no need to thaw) or fresh corn kernels
- 0.25 tsp cooking salt
- 1 pinch pepper
- 1 cup uncooked long grain rice (not rinsed)
- 1.5 cups low-sodium chicken broth (plus 2 tbsp extra if using fresh corn)
- 2 stems green onion finely sliced
Instructions
- Use a small pot or large saucepan around 8-9 inches in size.
- In the pot, melt half of the butter over high heat. Add the minced garlic and stir for 15 seconds until fragrant. Be careful not to burn the garlic! Add the corn and half of the salt, stirring for 2 minutes until heated through.
- Add the rice and stir for 30 seconds. Pour in the chicken broth, along with the remaining salt and a pinch of pepper. Stir well, bring to a simmer, and then cover with a lid. Reduce heat to medium-low.
- Let it cook for 12 minutes without stirring or peeking. This is crucial for proper cooking. By now, the liquid should be absorbed; tilt the pot slightly to check.
- Remove the pot from the heat and let it sit with the lid on for 10 minutes. This resting step is crucial, so don't skip it—this allows the rice to finish cooking and become fluffy.
- Remove the lid, add the remaining butter, and fluff the rice to mix it in. Toss in the green onions and mix well for a burst of color and flavor.
- Transfer the pilaf to a serving bowl and enjoy it hot! This dish is perfect on its own or as an accompaniment to your favorite protein.
Notes
For a flavorful twist, consider adding a squeeze of fresh lemon juice or a sprinkle of chopped herbs like parsley or cilantro before serving.