Easy Japanese Corn Rice is one of the simplest yet most delicious rice dishes you can make. With just a few ingredients, rice, fresh corn, salt, and water! You can transform regular white rice into something special. Sweet summer corn adds natural sweetness and a satisfying texture, while a touch of salt brings out its flavor even more. This is one of my son’s favorite rice dishes, and adults love it too. If you have fresh corn on hand, try adding it to your next batch of rice.
Ingredients
- Short-grain white rice: 2 rice cups (about 300 g)
- Fresh corn: 1 ear
- Sea salt: 1½ tsp
- Water: 450 ml (about 1.9 US cups)
Note: Do not round the water amount up to 2 cups. Fresh corn releases moisture as it cooks, so using too much water may result in softer, mushier rice.
Instructions
1. Soak the rice
Rinse the rice according to your usual method. If you’re not familiar with rinsing Japanese rice, please refer to my How to Cook Sushi Rice recipe for detailed instructions. After rinsing, place the rice in a pot or rice cooker bowl and add the water. Let it soak until the grains turn opaque white, about 30 minutes.
2. Prepare the corn
Remove the husk and silk from the corn. Using a sharp knife, carefully cut the kernels off the cob. Do not discard the cob.
3. Add the corn and salt
Once the rice has finished soaking, add the sea salt, corn kernels, and corn cob to the rice cooker bowl or pot. The corn cob adds extra sweetness and flavor to the rice as it cooks.
4. Cook the rice
If using a rice cooker, cook using the regular white rice setting. If using a pot, cover with a lid and bring to a boil over medium heat. Once boiling, reduce the heat to low and cook for 10–15 minutes. Turn off the heat and let the rice steam, covered, for 15 minutes.
5. Fluff and serve
Once the rice is done cooking, let it rest with the lid closed for about 10 minutes. Remove the corn cob, then gently fluff the rice with a rice paddle, mixing the corn evenly throughout the rice. Serve warm and enjoy.
Recipe Tips
- Don’t skip the soaking time: Soaking the rice for about 30 minutes helps the grains cook evenly and gives the rice a better texture.
- Add butter for a different flavor: While delicious as is, a small pat of butter can add extra richness and pairs wonderfully with the sweet corn.
FAQ
A. The corn cob contains natural sweetness and flavor that are released during cooking. It’s a simple trick that makes the rice more flavorful.
Easy Japanese Corn Rice
Ingredients
- 2 rice cups Short-grain white rice
- 1 ear Fresh corn
- ½ teaspoon Sea salt
- 450 ml Water (about 1.9 US cups)
Instructions
- Soak the rice: Rinse the rice according to your usual method. If you’re not familiar with rinsing Japanese rice, please refer to my How to Cook Sushi Rice recipe for detailed instructions. After rinsing, place the rice in a pot or rice cooker bowl and add the water. Let it soak until the grains turn opaque white, about 30 minutes.
- Prepare the corn: Remove the husk and silk from the corn. Using a sharp knife, carefully cut the kernels off the cob. Do not discard the cob.
- Add the corn and salt: Once the rice has finished soaking, add the sea salt, corn kernels, and corn cob to the rice cooker bowl or pot. The corn cob adds extra sweetness and flavor to the rice as it cooks.
- Cook the rice: If using a rice cooker, cook using the regular white rice setting. If using a pot, cover with a lid and bring to a boil over medium heat. Once boiling, reduce the heat to low and cook for 10–15 minutes. Turn off the heat and let the rice steam, covered, for 15 minutes.
- Fluff and serve: Once the rice is done cooking, let it rest with the lid closed for about 10 minutes. Remove the corn cob, then gently fluff the rice with a rice paddle, mixing the corn evenly throughout the rice. Serve warm and enjoy!
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