Description
Buttered Corn Rice is a simple, comforting side dish featuring fluffy long-grain white rice cooked with sweet corn kernels and rich butter. This easy recipe includes garlic sautéed for aroma and is finished with a buttery, peppery touch. Perfect as a standalone side or a base for adding proteins or vegetables, it comes together quickly using stovetop simmering for a deliciously buttery and subtly sweet rice dish.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice (jasmine or basmati works well)
- 2 cups water or broth (chicken or vegetable for extra flavor)
- 1 cup corn kernels (fresh, frozen, or canned & drained)
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Optional Garnishes
- Chopped parsley or green onions for garnish
Optional Add-Ins
- Grated parmesan
- A squeeze of lemon juice
- Paprika or chili flakes for heat
- Cooked shredded chicken for a full meal
Instructions
- Rinse the rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch and prevent clumping during cooking.
- Sauté the garlic and toast rice: In a pot, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the rinsed rice and toast it lightly for 1 to 2 minutes, coating the grains with butter and garlic flavor.
- Add liquid and salt: Pour in 2 cups of water or broth and add ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat.
- Simmer the rice: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer undisturbed for 15 minutes.
- Incorporate the corn: Five minutes before the rice finishes cooking, gently stir in 1 cup of corn kernels to allow them to heat through and meld with the rice flavors.
- Let it rest: After cooking time completes, remove the pot from heat but keep it covered. Let the rice rest for 5 minutes to steam and become fluffy.
- Finish and season: Fluff the rice gently with a fork to separate the grains. Stir in the remaining 1 tablespoon of butter and ¼ teaspoon of black pepper for richness and seasoning.
- Garnish and serve: Add chopped parsley or green onions if desired and serve the buttery corn rice warm as a flavorful side dish or base for your meal.
Notes
- Use broth instead of water to add extra depth of flavor.
- Adjust salt to taste especially if using salted broth.
- Fresh, frozen, or canned corn kernels can all be used—just drain canned corn well.
- Optional add-ins like parmesan, lemon juice, or shredded chicken can make the dish more substantial.
- Cover the pot tightly while simmering to prevent steam from escaping.
- Fluffing the rice with a fork helps keep grains separate and light.
