Sung Si-kyung's Corn Butter Rice

Name: Sung Si-kyung's Corn Butter Rice
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup rice; 1 can sweet corn (about 300g); 2-3 tbsp butter; 1 tbsp minced garlic; 1/2 tbsp liquid chicken stock; 1 cup water; a little chopped scallions; a little salt; a little ground black pepper

A dish made by stir-frying minced garlic and sweet corn in butter, then cooking it in a pot with chicken stock rice water to bring out a nutty flavor and a popping texture.

30 min Difficulty Easy Rice bowls

Main ingredients

ricesweet cornbutterminced garlicchicken stockscallions

Ingredients needed 2 servings

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1 cup rice

1 can sweet corn (about 300g)

2-3 tbsp butter

1 tbsp minced garlic

1/2 tbsp liquid chicken stock

1 cup water

a little chopped scallions

a little salt

a little ground black pepper

Recipe

Wash the rice and drain. Prepare the rice water by lightly dissolving the chicken stock in 1 cup of water.
Put butter and minced garlic in a pot and stir-fry over low heat until fragrant. Then add the canned corn and stir-fry together.
Once the butter aroma is absorbed, add the soaked rice and stir-fry briefly. Then pour in the prepared chicken stock rice water.
Bring to a boil over medium heat, then reduce to low heat and cook the rice for about 12 minutes. Turn off the heat and let it steam for 10 minutes.
Open the lid and add a little flavorful butter, chopped scallions, salt, and ground black pepper on top of the freshly cooked rice. Mix everything evenly.

Stir-fry garlic and corn in butter, then add rice and chicken stock rice water.
Bring to a boil over medium heat, then reduce to low heat and cook for 12 minutes. Let it steam for 10 minutes.
Add butter, scallions, salt, and pepper, then mix to finish.

Cooking tips

When cooking pot rice, use a cast iron pot or a coated pot, and reduce the heat to the lowest possible to prevent the bottom from burning.
Adding flavorful butter at the end can make it much nuttier.

Recommended for

Those who want to make a special pot rice with a popping texture instead of plain white rice.
Those who enjoy the nutty butter flavor and the sweetness of corn.

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