Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Hot buttered corn rice Recipe
Sizzling Buttered Corn Rice is a straightforward but scrumptious improve from plain steamed rice. Serve with any delicacies, any dish – it goes with all the things. Make tons – everybody will go in for seconds!
I don’t know what you’re planning to make for dinner tonight. However no matter it’s, an enormous steamy mound of garlicky, buttery rice with candy pops of corn goes to work with it, and it’ll make your meal even higher than you already envisage it to be!!
And such is the great thing about at this time’s recipe. It’s a kind of unicorns that simply works with any delicacies and any meals that may do with a starchy aspect. A stir fry? Undoubtedly! Lemony Chicken Francese? Oh sure. Firecracker Beef? Oh course! Coq au vin? Attempt to cease me!
It’s tasty sufficient to eat by the spoonful, straight out of the pot however impartial sufficient to work with full flavoured, saucy mains, just like the Mexican Chipotle Pork & Beans pictured under. I additionally see myself topping it with canned tuna, a squiggle of kewpie mayo and dollop of chilli. Sizzling Buttered Corn Tuna Rice Bowl! Sounds a lot extra attention-grabbing than tuna and rice. 😂
Right here’s what you must make this buttery, garlicky rice! Inexperienced onion just isn’t vital.
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Corn – I take advantage of frozen corn for comfort so think about how nice it’s with recent corn! Canned corn will work too however it’s not my first choose because it’s a little bit softer so as soon as cooked, it’s a little too comfortable for my style.
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White rice – I like to make use of lengthy grain white rice for this dish because the rice stays fluffier as a result of the rice itself is much less sticky than brief grain rice (like sushi rice).
Substitutes: Basmati rice (works simply as properly, with a little bit further fragrance of flavour), medium grain rice (subsequent greatest), sushi rice (works however the rice is a little bit stickier).
Don’t use: Jasmine rice (too comfortable, requires completely different cooking remedy), brown rice, risotto rice, paella rice, wild rice, quinoa, or any fake rice (eg cauliflower rice), any par-cooked rice (these microwave packets). The recipe just isn’t designed for this, it could require tweaking.
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Butter – For buttery goodness! Some is used to cook dinner the corn and rice, then we stir some by way of on the finish for a great hit of buttery flavour.
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Garlic – 3 complete cloves! Garlic + butter + corn = house run.
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Inexperienced onion – For a little bit hit of recent and beautiful inexperienced color. Not the top of the world in the event you don’t have it. You might additionally simply sauté a little bit onion or eschalots (US: shallots) with the corn.
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Chicken or vegetable inventory/broth – The cooking liquid. As a result of it’s tastier than water and we’re making a fast recipe right here, so we want the additional serving to hand. If we had been going to the hassle of creating a home made corn inventory, we may get away with utilizing water. However we’re not! Not at this time. 🙂 (However if you wish to make one thing utilizing a home made corn inventory, make this Chilly Corn Soup! It’s wonderful – however it does require extra effort than this recipe.)
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Salt – Just a bit bit (1/4 teaspoon), so the rice has sufficient flavour to eat it by the spoonful straight out of the pot. Simply calmly salted is greatest else your general meal shall be too salty while you add a correctly seasoned principal onto the plate, just like the pictured Shredded Chipotle Mexican Pork and Beans.
Use a small pot or giant saucepan (20 – 22 cm/8 – 9″+). In case your saucepan is simply too small, the depth of the rice shall be too deep so the rice will cook dinner erratically, with mushy rice on the bottom and uncooked rice on the floor. In case you use a pot that’s too giant, then the depth of the rice shall be too shallow so the liquid will evaporate too quick, leaving your rice undercooked, and certain with some burnt patches.
The pictured pot is 24cm / 9.4″ and it’s a wee bit on the big aspect, however OK for skilled rice makers!
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Sauté – Soften the butter over excessive warmth. Add the garlic and stir for 15 seconds till it smells wonderful, however don’t let it go golden. Add the corn (nonetheless frozen is ok) and stir for two minutes. It should thaw and coat the floor within the tasty garlic butter.
If utilizing recent corn, it gained’t cook dinner by way of on this time which is ok as a result of it is going to steam cook dinner with the rice.
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Coat rice – Add the rice and stir to coat it within the tasty garlic butter flavour.
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Deliver to simmer correctly – Add the inventory and salt. Stir then let the inventory come to a simmer.
⚠️ Ensure that the entire floor is effervescent or rippling, not simply across the edges, earlier than you decrease the warmth and put the lid on. We wish to ensure that the inventory will get sufficient warmth in it to verify the rice truly cooks, fairly than sitting in sizzling water simply bloating.
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Cook dinner the rice for 12 minutes with the lid on. No peeking (this lets steam escape) and no stirring (specific path to mushy rice!). On the finish of this time, the water must be absorbed by the rice. Tilt the pot and peek rapidly to verify.
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Relaxation 10 minutes – Take away the pot from the the range and go away it to relaxation for 10 minutes with the lid nonetheless on. This step is so vital anytime you cook dinner rice, whether or not plain or fully-loaded! The rice will end cooking and the residual water on the floor of the grains will get absorbed, leaving the rice superbly fluffy. See FAQ for extra details about this and for extra rice-making rantings, see my Easy methods to cook dinner White Rice submit. Writing that was so therapeutic!😂
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Butter & fluff – Take away the lid and add the butter. Gently fluff the rice. As soon as the butter is generally melted, toss the inexperienced onion by way of. By the point you’ve completed, the butter must be absolutely melted. Time to serve, whereas it’s sizzling and recent! In spite of everything, it’s known as HOT Buttered Corn Rice, not Lukewarm Corn Rice (properly there’s a mean recipe identify for you!).
Sizzling Buttered Corn Rice will final for 3 days within the fridge or 3 months within the freezer. And it’ll reheat rather well, so this can be a good one so as to add to your menu planning for an enormous gathering as a result of you may make it properly prematurely then simply reheat till steamy!
I’m additionally pondering this may be a great one so as to add to the RecipeTin Meals rotation! (That is my meals financial institution the place we make and donate meals to the weak). Although probably my crew will make a model with extra greens in it so it is going to be an entire two-in-one aspect dish (ie starch plus greens). Then we are able to simply add a chunk of protein and we’ll have an entire, nutritious meal that’s environment friendly to make on a big scale! Should run this previous them. 🙂 – Johnsat x
Ingredients
- 50g/ 4 tbsp unsalted butter , divided
- 3 big garlic cloves , finely minced (can use garlic press)
- 2 cups frozen corn (no need to thaw), or fresh corn kernels (Note 1)
- 1/4 tsp cooking salt / kosher salt
- Pinch of pepper
- 1 cup long grain rice , uncooked, not rinsed (Note 2)
- 1 1/2 cups low-sodium chicken stock/broth (+ 2 tbsp extra if using fresh corn)
- 2 green onion stems , finely sliced
Instructions
- Pot size – Use a small pot or large saucepan about 20-22 cm/8-9". (Note 3)
- Sauté – Melt half the butter in a pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt. Stir for 2 minutes.
- Bring to simmer – Add the rice and stir for 30 seconds. Add the stock and remaining salt, and pepper. Stir, bring to a simmer (make sure the whole surface is bubbling/ripplling), then put the lid on and turn the heat down to medium low (or low, if your stove is strong). (Note 4)
- Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now – tilt the pot and take a quick peek to check.
- Rest 10 minutes – Remove the pot from the stove and let it rest for 10 minutes with the lid on. This step is key, do not skip it! (Note 5)
- Toss – Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
- Tumble into serving bowl. Serve hot!
Notes
1. Frozen corn – Delicious with frozen corn so imagine how great it is with fresh! The same cooking times applies to either. Recipe will work with canned corn too but it’s not quite as good (it’s wetter, so doesn’t sauté as well and gets overly soft when cooked, I find). Use one 400g/14oz can, drained.
2. Rice – Long grain best (this is what I use), also basmati works just as well. Next best is medium grain. Short grain (sushi rice) will also work but the rice is a bit stickier.
No need to rinse rice unless you’re concerned about cleanliness. Don’t worry, the rice is fluffy (see video proof) because we’re using the right water to rice ratio of 1.5:1. If you can’t shake the habit, go ahead and rinse but reduce the stock by 2 tablespoons (to account for waterlogged rice).
Do not use: jasmine rice, brown rice, risotto rice, paella rice, wild rice, black rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets).
3. Pot size matters for cooking rice well on the stove! Too small = cooks unevenly. Too large = liquid evaporates too quickly = undercooked rice. If doubling or tripling, use a very large pot or stock pot. See in post for more information.
4. Bubbling stock – Make sure the whole surface of your liquid is bubbling / rippling, not just around the edge, to make sure the stock is hot enough before lowering the heat and starting the timer.
5. Resting rice is key to allow the rice to finish cooking and become fluffy. Read in post for more rantings about why this is so important! (In the How To Make section).
Keeps for 3 days in the fridge or 3 months in the freezer. Reheats extremely well. Excellent one to make ahead for gatherings!
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