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!
Equipment
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.
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.
Video
Nutrition
Serving: 1servingCalories: 301kcalCarbohydrates: 66.4gProtein: 6.1g
This nutritional information is estimated and provided for general reference only.