Description
Corn Rice combines the fluffy texture of sushi rice with the sweetness of yellow corn and the savory depth of soy sauce. This dish is both comforting and satisfying, making it an excellent side or light meal. It’s perfect for those days when you need a quick, easy, and delicious addition to your table.
What’s great about this recipe is its simplicity and versatility. Whether you’re serving it alongside a main course or enjoying it on its own, the subtle flavors of the corn and soy sauce complement the rice perfectly. Plus, with just a handful of ingredients, it’s a budget-friendly option that doesn’t skimp on taste. Try adding a pat of butter when serving for an extra touch of richness.
Ingredients
1 cup white sushi rice
1 cup yellow corn (I use frozen corn)
1 Tbsp soy sauce
1 teaspoon salt
Butter (optional for serving)
Instructions
Rinse your rice until the water is no longer cloudy, then cover the rice with cold water and set aside for 30 minutes.
After 30 minutes, drain your rice and add it to a large saucepan on the stove top with 2 ½ cups of water. Add in the corn (I used frozen corn that had been thawed to room temperature), soy sauce, and salt, and stir together so everything is evenly distributed in the pan.
Next, bring the mixture to a boil on the stovetop and let it boil for 3-5 minutes.
After this, reduce to low heat on a simmer, cover the corn rice, and continue cooking for 15-20 minutes.
Then, remove from the heat and let it sit for 5 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 240 kcal