Description
Buttered Corn Rice is a comforting and flavorful rice dish cooked with garlic, onion, butter, and sweet corn. This easy one-pan recipe combines the creamy richness of butter with tender corn and perfectly cooked rice, making it an ideal side dish for any meal. Garnished with fresh parsley and green onions, it offers a subtle pop of freshness and color.
Ingredients
Scale
Ingredients
- 1 Tablespoon olive oil
- 3 Tablespoons salted butter
- 4 cloves garlic, minced
- ¼ cup finely diced white onion
- 1 ½ cups medium grain rice
- 1 bag (10 ounces) frozen corn (no need to thaw)
- 3 cups boiling water
- 1 Tablespoon chicken bouillon
- Chopped parsley for garnish (optional)
- Sliced green onion for garnish (optional)
Instructions
- Heat Oil and Butter: In a large 12-inch skillet, add the olive oil and melt the butter over medium-low heat. Add the minced garlic and diced onion, sautéing for about 30 seconds until fragrant and slightly softened.
- Fry the Rice and Add Corn: Add the medium grain rice to the skillet, frying it until it turns a golden color, about 5 minutes. Stir in the frozen corn, mixing carefully to combine all ingredients evenly.
- Add Liquid and Seasoning: Increase the heat to medium. Carefully pour in the boiling water and sprinkle the chicken bouillon over the mixture. Stir everything together once again.
- Cook the Rice: Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet with a lid. Let the rice cook covered for 15 minutes to absorb the liquid and become tender.
- Rest and Fluff: Turn off the heat but keep the lid on for an additional 5 minutes. This resting period allows the rice to fully steam and results in fluffier grains. After 5 minutes, remove the lid and fluff the rice gently with a fork.
- Serve: Garnish with chopped parsley and sliced green onions if desired. Serve warm and enjoy your buttery, flavorful corn rice.
Notes
- Use medium grain rice for the best texture; long grain may not absorb the liquid as well.
- Do not thaw the frozen corn before adding; it cooks perfectly in the hot water.
- Keep the lid on during the resting phase after cooking to ensure fluffy rice.
- You can substitute chicken bouillon with vegetable bouillon for a vegetarian option, but note this changes the diet classification.
- If desired, adjust the salt depending on the saltiness of the chicken bouillon and butter.
