Corn Rice Recipe
Transform your meal with this Corn Rice recipe, using just 5 simple ingredients! Savory, sumptuous, and fresh, this recipe brings a new classic side dish with a delightful, fresh twist.
Servings: 6 servings
Calories: 218kcal
Ingredients
- 1 cup white sushi rice
- 1 cup yellow corn I use frozen corn
- 1 Tbsp soy sauce
- 1 teaspoon salt
- butter optional for serving
Instructions
- Rinse your rice until the water is no longer cloudy, then cover the rice with cold water and set aside for 30 minutes.
- After 30 minutes, drain your rice and add it to a large saucepan on the stove top with 2 ½ cups of water. Add in the corn (I used frozen corn that had been thawed to room temperature), Soy Sauce, and Salt and stir together so everything is evenly distributed in the pan.
- Next, bring the mixture to a boil on the stovetop and let it boil for 3-5 minutes.
- After this, reduce to low heat on a simmer, cover the corn rice, and continue cooking for 15-20 minutes.
- Then, remove from the heat and let it sit for 5 minutes.
Video
Notes
STORE the Corn Rice in an airtight container in the refrigerator for up to 5 days. You can freeze it for up to 3 months; however, the texture may change slightly upon thawing.
To REHEAT, sprinkle a little water over the rice to add moisture, then warm it in the microwave or on the stovetop, stirring occasionally until heated through.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 45g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 558mg | Potassium: 116mg | Fiber: 3g | Sugar: 0.5g | Calcium: 6mg | Iron: 1mg