Corn Rice


Print Recipe
Corn Rice
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Wash 2 cups of rice 30 minutes before cooking and drain water off the rice in a strainer.
  2. Remove the husks from the corn. Save four to five soft husks for the soup. Separate the kernel from the core. Kernel, husks and core will all be used for this rice.
  3. Put about 2.5 cups of water in the pan and put in Konbu seaweed. Konbu can add Umami to the rice. Konbu is usually available at Asian food stores.
  4. We actually need 2.2 cups of soup later, but we will lose some water while heating it. Add the core and husks. Heat the mix to boil. Turn down the heat to medium and keep the mix lightly boiling for about 10 minutes.
  5. Pull out the husks, core and konbu.
  6. Put the rice in the pan, and pour in 2.2 cups of soup. You can add some water if your soup doesn’t fill 2.2 cups. Add salt. This salt can extract the sweatness of the corn.
  7. Wait until the rice boils at medium heat, then open the lid and stir.
  8. Put the lid back on and turn down the heat to in between medium and lowest. Just wait for 20 minutes.
  9. After 20 minutes, turn the heat to highest for a couple of minutes, then finally open the lid and pour in all the kernels.
  10. Mix the corn with rice well.
  11. Put the lid back on and turn off the heat.
  12. Wait another 10 minutes.

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