Hot buttered corn rice

Indian · Total: 19 min · Prep: 7 min · Cook: 12 min · 4 servings

By Chef Taiwan (@chef_taiwan)

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)

1Pot size - Use a small pot or large saucepan about 20-22 cm/8-9". (Note 3)
2Sauté - 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.
3Bring 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)
4Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now - tilt the pot and take a quick peek to check.
5Rest 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)
6Toss - Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
7Tumble into serving bowl. Serve hot!