Japanese Corn Rice Recipe
Japanese Corn Rice is our favorite summertime dish! This simple recipe combines rice and fresh corn seasoned with just salt. Give it a try!
Looking for simple corn recipes? Try my Ramen Salad, or Shio Ramen!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Japanese Corn Rice:
How To Make Corn Rice: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Rinse and soak rice for 30 minutes.
Step 2
Cut kernels off the corn cob.
Step 3
Drain the rice, add water, and bring it to a boil. Then, add the corn to the rice.
Step 4
Simmer on low heat. Turn off the heat and let it rest.
Here you go! What a beautiful summer color rice!
Storage
If you plan to eat leftover rice the next day, store it in an airtight container in the refrigerator. For longer storage, you can freeze it for one month. Scoop out single servings and wrap them in plastic before freezing. When you’re ready to eat, reheat in the microwave.
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I hope you enjoy this Japanese Corn Rice! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Japanese Corn Rice Recipe
Print Pin SaveEquipment
- 1 Pot 18cm (7 inches)
- 1 Shamoji (rice paddle)
- 1 Rice cup
Ingredients
Instructions
- Preparation: Put rice in a pot, rinse under running water, and soak in water for more than 30 minutes. Cut the corn cob in half, place it vertically, and cut kernels off the cob.
- Bring to a Boil: Drain the water in the pot, add salt and water (360ml), stir, and bring to a boil over medium heat.
- Simmer: Place the corn on the top, put the lid on and simmer over low heat for 10 minutes.
- Rest: Turn off the heat and leave it for 10 minutes with the lid on.
- Stir: Open the lid, and stir from the bottom gently.
Video
Notes
- Storage: If you have leftover rice, wrap one serving in cling wrap and keep them in the freezer. It will last up to one month.
- Japanese rice cups are 180ml.
- When you let the rice rest in Step 4, it absorbs the steam inside the pot, making it fluffier.
- After resting, don’t forget to stir the rice. If you don’t stir, the rice grains will become hard.
- This dish is even easier to make if you have a rice cooker. After rinsing the uncooked rice, add water and salt, stir, place the corn on top, close the lid, and press the cooking button.
Yes, fresh corn on the cob and cooked rice is absolutely delicious!! My wife makes a variation with fresh corn on the cob she calls Takikomi no Tomorokoshi Gohan. When making the rice with fresh corn cut off the cob, she adds a little sake, salt, mirin, and soy sauce. She also adds the corn cob (less the cut corn) to the rice. When the rice is finished, she makes a sauce with butter, mirin, and soy sauce that she mixes into the finished corn rice. Oishikatta youuu!!
That sounds really good! Thanks for sharing it!
Wonderful recipe, very easy and tasty! Thank you!
Thank you Christine! Glad you enjoyed the recipe:)
Delicious, and so simple to make! Thank you. 🙂
You are very welcome:)