Description
Buttered Corn Rice is a comforting and flavorful side dish combining sweet corn kernels with rich, buttery rice. This easy-to-make recipe uses simple ingredients to create a warm, nostalgic dish that pairs perfectly with a variety of main courses.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice
- 1 ¾ cups water or chicken broth
- 1 cup fresh or frozen corn kernels
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Rinse the rice: Rinse the rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.
- Boil liquid: In a medium saucepan, bring the water or chicken broth to a rolling boil.
- Cook rice: Add the rinsed rice, salt, and black pepper to the boiling liquid. Stir once, then reduce heat to low, cover with a tight-fitting lid, and let it simmer gently for 15 minutes.
- Prepare corn: If using fresh corn, sauté it briefly in a small skillet with 1 tablespoon of butter over medium heat until tender. For frozen corn, thaw it completely and drain any excess water.
- Let rice rest: Once the rice has absorbed all the liquid, turn off the heat and leave the covered pot to rest for 5 minutes to allow the steam to finish cooking the rice.
- Combine butter and corn: Fluff the rice gently with a fork, then fold in the remaining 2 tablespoons of butter along with the prepared corn kernels, allowing the butter to melt and flavor the rice evenly.
- Garnish and serve: Optionally sprinkle chopped fresh parsley over the dish and serve warm as a delightful side.
Notes
- For a creamier texture, stir in a splash of cream or a small amount of grated cheese when adding the butter.
- You may substitute brown rice; however, adjust cooking time and water amount accordingly.
- Enhance the flavor by adding diced onions or a minced garlic clove sautéed with the corn.
