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Japanese Corn Rice Recipe

5 from 7 votes
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!
Japanese corn rice
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Equipment

  • Medium pot, (7 inches)
  • Shamoji (rice paddle)
  • Rice cup

Ingredients
  

  • 2 cups Japanese Short-Grain Rice
  • 1 cup Corn Karnel, approximately equal to 1 corn on the cob
  • ½ Tbsp Salt
  • 2 cups Water

Instructions
 

  1. 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.
  2. Bring to a Boil: Drain the water in the pot, add salt and water (360ml), stir, and bring to a boil over medium heat.
  3. Simmer: Place the corn on the top, put the lid on and simmer over low heat for 10 minutes.
  4. Rest: Turn off the heat and leave it for 10 minutes with the lid on.
  5. 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: 1servingCalories: 301kcalCarbohydrates: 66.4gProtein: 6.1g

This nutritional information is estimated and provided for general reference only.

Course: Rice
Cuisine: Japanese
Keyword: Japanese corn rice

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