Japanese Corn Rice Recipe

5 from 7 votes
JUMP TO RECIPE & VIDEO

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 Corn Fried Rice, Ramen Salad, or Shio Ramen!

Japanese corn rice in a staub pot

Featured Comment

From Christine: “Delicious, and so simple to make! Thank you. 🙂”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This corn rice uses only three ingredients and takes under 30 minutes to cook!
  • It’s a perfect dish for the whole family to enjoy.
  • Plus, it’s great for making rice balls!

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Corn Rice:

Ingredients for Japanese corn rice
  • Japanese Short-grain Rice is very starchy, soft, sticky, and sweet. To learn more about this type of rice, please see How to Cook Japanese Short-Grain Rice On A Stove. You can substitute it with long-grain rice, such as basmati and jasmine rice.
  • Corn: You can use frozen or canned corn, but I highly recommend using fresh corn during the season.
  • Salt: This is the only seasoning you will need. You can use Kosher salt or sea salt. The amount specified in this recipe is modest, so feel free to add if the taste is too light for you.

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.

How to make Japanese corn rice.

Step 1

Rinse and soak rice for 30 minutes.

How to make Japanese corn rice.

Step 2

Cut kernels off the corn cob.

How to make Japanese corn rice.

Step 3

Drain the rice, add water, and bring it to a boil. Then, add the corn to the rice.

How to make Japanese corn rice.

Step 4

Simmer on low heat. Turn off the heat and let it rest.

Japanese corn rice in a staub pot

Here you go! What a beautiful summer color rice!

Recipe Tips

  • 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.

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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Japanese corn rice onigiri with vegetable side dish

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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

Japanese Corn Rice Recipe

5 from 7 votes
Print Pin Save
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings
Author: Juri Austin
Japanese Corn Rice is our favorite summertime dish! This simple recipe combines rice and fresh corn seasoned with just salt. Give it a try!

Equipment

  • 1 Pot 18cm (7 inches)
  • 1 Shamoji (rice paddle)
  • 1 Rice cup

Ingredients

  • 300 g Japanese Short-Grain Rice, 2 Japanese rice cups
  • 1 Corn, 300g
  • ½ Tbsp Salt
  • 360 ml Water, 2 Japanese rice cups
Shop Ingredients on Jupiter

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.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 66.4g | Protein: 6.1g
Course: Rice
Cuisine: Japanese
Keyword: Japanese corn rice
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




6 Comments

  1. 5 stars
    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!!