Ingredients
Scale
- 2 ears of corn on the cobs
- 1 cup white short-grain rice or medium-grain rice
- Butter
- Soy sauce
Instructions
- Rinse the rice thoroughly until the water runs clear, then soak it for about 30 minutes.
- Peel the corn, wash it, and carefully cut the kernels off the cob with a knife. Scrape the cob with the knife to extract all the remaining sweetness.
- In a pot, combine the soaked rice, corn kernels, scraped corn cobs, and 1 cup (the same amount as the rice) of cold water. As the rice cooks, the corn cobs will continue to release their sweetness, so it’s best to cook them together.
- Cover the pot, bring to a boil over high heat, then reduce to low heat and cook for about 12 to 15 minutes. After turning off the heat, let it sit for another 10 minutes to finish cooking.
- Remove the corn cobs, mix everything well, and add butter and soy sauce while it’s still hot to serve. Enjoy!
Notes
The nutritional facts don’t include soy sauce and butter.
- Prep Time: 30 mins
- Cook Time: 25 mins
