Easy Japanese Corn Rice
Easy Japanese Corn Rice is a simple yet flavorful rice dish made with fresh corn, rice, salt, and water. It's an easy side dish that pairs well with any Japanese meal and is loved by both kids and adults.
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!