Description
Buttered Corn Rice is a delicious and easy-to-make side dish featuring fluffy long-grain white rice cooked with garlic and seasoned with salt and pepper, then combined with sweet, buttery corn sautéed until slightly golden. This comforting American recipe is perfect for weeknight dinners and pairs well with a variety of main courses.
Ingredients
Scale
Rice and Seasoning
- 2 cups long-grain white rice
- 4 cups water or chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Corn Mixture
- 3 tablespoons unsalted butter
- 1 ½ cups sweet corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Rinse the Rice: Rinse the rice under cold running water until the water runs clear to remove excess starch, which helps achieve fluffy, non-sticky rice.
- Sauté Garlic and Toast Rice: In a medium pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the rinsed rice and stir for 1 to 2 minutes to lightly toast it, enhancing the flavor.
- Cook the Rice: Pour in the water or chicken broth, then add salt and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15 to 18 minutes, or until the rice is tender and all liquid is absorbed.
- Sauté the Corn: While the rice cooks, melt the butter in a skillet over medium heat. Add the sweet corn kernels and sauté for 3 to 4 minutes until the corn is heated through and slightly golden, enhancing its natural sweetness.
- Combine and Serve: Once the rice is cooked, fluff it gently with a fork. Fold in the buttered corn mixture carefully to mix without breaking the rice grains. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving for a fresh, herbal note.
Notes
- You can substitute brown rice for a healthier whole-grain option; just be sure to increase cooking time accordingly.
- For extra flavor, use chicken broth instead of water to cook the rice.
- A squeeze of fresh lemon juice added just before serving brightens the dish and adds a lovely zing.
