Hot Buttered Corn Rice is a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish – it goes with everything. Make lots – everyone will go in for seconds!
I have no idea what you’re planning to make for dinner tonight. But whatever it is, a big steamy mound of garlicky, buttery rice with sweet pops of corn is going to work with it, and it will make your meal even better than you already envisage it to be!!
And such is the beauty of today’s recipe. It is one of those unicorns that just works with any cuisine and any food that can do with a starchy side. A stir fry? Definitely! Lemony Chicken Francese? Oh yes. Firecracker Beef? Oh course! Coq au vin? Try to stop me!
It’s tasty enough to eat by the spoonful, straight out of the pot but neutral enough to work with full flavoured, saucy mains, like the Mexican Chipotle Pork & Beans pictured below. I also see myself topping it with canned tuna, a squiggle of kewpie mayo and dollop of chilli. Hot Buttered Corn Tuna Rice Bowl! Sounds so much more interesting than tuna and rice. 😂
Ingredients for Hot Buttered Corn Rice
Here’s what you need to make this buttery, garlicky rice! Green onion is not critical.
Corn – I use frozen corn for convenience so imagine how great it is with fresh corn! Canned corn will work too but it’s not my first pick as it’s a little softer so once cooked, it is a little too soft for my taste.
White rice – I like to use long grain white rice for this dish as the rice stays fluffier because the rice itself is less sticky than short grain rice (like sushi rice).
Substitutes: Basmati rice (works just as well, with a little extra perfume of flavour), medium grain rice (next best), sushi rice (works but the rice is a little stickier).
Do not use: Jasmine rice (too soft, requires different cooking treatment), brown rice, risotto rice, paella rice, wild rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets). The recipe is not designed for this, it would require tweaking.
Butter – For buttery goodness! Some is used to cook the corn and rice, then we stir some through at the end for a good hit of buttery flavour.
Garlic – 3 whole cloves! Garlic + butter + corn = home run.
Green onion – For a little hit of fresh and lovely green colour. Not the end of the world if you don’t have it. You could also just sauté a little onion or eschalots (US: shallots) with the corn.
Chicken or vegetable stock/broth – The cooking liquid. Because it’s tastier than water and we’re making a quick recipe here, so we need the extra helping hand. If we were going to the effort of making a homemade corn stock, we could get away with using water. But we’re not! Not today. 🙂 (But if you want to make something using a homemade corn stock, make this Cold Corn Soup! It’s amazing – but it does require more effort than this recipe.)
Salt – Just a little bit (1/4 teaspoon), so the rice has enough flavour to eat it by the spoonful straight out of the pot. Just lightly salted is best else your overall meal will be too salty when you add a properly seasoned main onto the plate, like the pictured Shredded Chipotle Mexican Pork and Beans.
How to make Hot Buttered Corn Rice
Use a small pot or large saucepan (20 – 22 cm/8 – 9″+). If your saucepan is too small, the depth of the rice will be too deep so the rice will cook unevenly, with mushy rice on the base and raw rice on the surface. If you use a pot that’s too large, then the depth of the rice will be too shallow so the liquid will evaporate too fast, leaving your rice undercooked, and likely with some burnt patches.
The pictured pot is 24cm / 9.4″ and it is a wee bit on the large side, but OK for experienced rice makers!
Sauté – Melt the butter over high heat. Add the garlic and stir for 15 seconds until it smells amazing, but don’t let it go golden. Add the corn (still frozen is fine) and stir for 2 minutes. It will thaw and coat the surface in the tasty garlic butter.
If using fresh corn, it won’t cook through in this time which is fine because it will steam cook with the rice.
Coat rice – Add the rice and stir to coat it in the tasty garlic butter flavour.
Bring to simmer properly – Add the stock and salt. Stir then let the stock come to a simmer.
⚠️ Make sure the whole surface is bubbling or rippling, not just around the edges, before you lower the heat and put the lid on. We want to make sure the stock gets enough heat in it to make sure the rice actually cooks, rather than sitting in hot water just bloating.
Cook the rice for 12 minutes with the lid on. No peeking (this lets steam escape) and no stirring (express path to mushy rice!). At the end of this time, the water should be absorbed by the rice. Tilt the pot and peek quickly to check.
Rest 10 minutes – Remove the pot from the the stove and leave it to rest for 10 minutes with the lid still on. This step is so important anytime you cook rice, whether plain or fully-loaded! The rice will finish cooking and the residual water on the surface of the grains gets absorbed, leaving the rice beautifully fluffy. See FAQ for more information about this and for more rice-making rantings, see my How to cook White Rice post. Writing that was so therapeutic!😂
Butter & fluff – Remove the lid and add the butter. Gently fluff the rice. Once the butter is mostly melted, toss the green onion through. By the time you’ve finished, the butter should be fully melted. Time to serve, while it’s hot and fresh! After all, it’s called HOT Buttered Corn Rice, not Lukewarm Corn Rice (well there’s an average recipe name for you!).
Hot Buttered Corn Rice will last for 3 days in the fridge or 3 months in the freezer. And it will reheat really well, so this is a good one to add to your menu planning for a big gathering because you can make it well in advance then just reheat until steamy!
I’m also thinking this might be a good one to add to the RecipeTin Meals rotation! (This is my food bank where we make and donate meals to the vulnerable). Though possibly my team will make a version with more vegetables in it so it will be a complete two-in-one side dish (ie starch plus vegetables). Then we can just add a piece of protein and we’ll have a complete, nutritious meal that’s efficient to make on a large scale! Must run this past them. 🙂 – Nagi x
Hot Buttered Corn Rice FAQ
No, you do not. You just need the right water to rice ratio which is 1.5 : 1 for most types of white rice cooked on the stove.
If you see a recipe that uses more than this, the rice will be mushy.
If you see a recipe that uses more than this and rinses the rice, the rice will be VERY mushy (because there’s also water in the waterlogged rice).
If you see a recipe that uses more than this and rinses the rice and soaks the rice -> 🤯
The only reason to rinse rice is if you are concerned about cleanliness (if you buy rice in packets from grocery stores like I do, you do not need to worry about this) or if you are making a speciality rice recipe like Biryani.
For lots more rice making rantings, see my How to cook White Rice post. Writing that was so therapeutic!😂
If you insist on rinsing the rice (I get it, some habits are impossible to break) then you will need to reduce the stock in the recipe by 2 tablespoons, to account for the water logged in the rice.
Because during this step, the rice will finish cooking and the water on the surface of each grain gets absorbed, leaving the rice fluffy. If you skip this step, the rice will be wet and slippery with a hard centre.
If you’re thinking can’t I just add more water and cook for longer to I can skip this step so I can get the rice on the table faster? The answer is no! The rice will end up mushy because the outside of each rice grain will absorb too much water and overcook by the time the centre of the rice cooks.
The only way to cook rice through properly is to take it off the stove when the outside of each grain is perfectly cooked but the inside is still a bit hard. At this stage, there is also a slick of water on the surface of each rice grain. Then during the resting stage, this layer of water gets absorbed by each rice grain and the residual heat spreads it through to the centre of the grain so it softens and finishes cooking through.
By the way, if you rinse rice or soak rice, you still have to rest the cooked rice. There is no getting around this step, if you want properly cooked rice!!
You can make up to triple the recipe using a large stock pot. If you try to scale up any more, the depth of the rice will be too great so the rice will cook unevenly (mushy).
If tripling or doubling the recipe, be sure to bring the liquid up to a full boil before putting the lid on, and lower the heat to medium low rather than low, and cook for 18 to 20 minutes (tilt pot to check to ensure all the stock is absorbed). Expect a bit of golden crunchy rice on the base (actually, it’s my favourite part – chef’s treat!)
It will serve 4 to 5 as a side dish for a regular meal. If making it as part of a larger banquet where there are other starches (like bread rolls, potato salad, macaroni salad), it will easily serve 6 to 8 (a large, heaped serving spoon scoop per person).
Make per the recipe, including fluffing and stirring through butter while hot. Then let it fully cool, uncovered, before storing in an airtight container in the fridge for up to 3 days, or freezer for 3 months.
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Hot buttered corn rice
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!
Recipe Notes:
Life of Dozer
Me: He failed.
Dozer: Winning!
Loved this. Served with salmon for a dinner party and it was the perfect accompaniment.
The rice was cooked perfectly as per Nagi’s recipe instructions.
I cooked it the night before the party and just microwaved it and placed it on a warming mat, which saved lots of last minute time with the guests already there and my puppy needing lots of attention.
VERY tasty. Doubled everything except the corn which was about 1.25 x quantity (I had 2 large fresh cobs) and 1 x quantity garlic ) (served it with a garlic-forward main dish). It was actually corn-y enough and garlic levels good. Double quantity was perfect in the standard 24cm cast iron dutch oven/Le Creuset as shown in the recipe video and photos.
YUMMY – will make again soon.
Just made this recipe, soooo easy & tasty, am having it tonight with sausage hot pot ( my own recipe ) thank you. 👍
Very tasty. Even though Nagi suggests not to use jasmine rice, I did. I followed her standard jasmine rice recipe, using 1.25 cups of water instead of the 1.5 called for in this recipe. Worked perfectly.
How fortuitous!! I was having corn for dinner and I read your recipe earlier. I had all the ingredients so I made for corn rice.and it was Tastee. My grandsons THANKED ME FOR DINNER!! That never happens, Say hi to Dozer
Haven’t made the dish yet, but will be doing so…soon!
Noticed a small glitch in the recipe and wanted to call attention to it, in case the online recipe or the YouTube video needs a tweak.
1) In 2nd recipe step it says “…corn and half the salt. Stir for 2 minutes.”
a) the only amount of salt written is the 1/2 tsp (which is put in after the rice) [does not show in video that salt is being added after corn]
-and-
b) Depending on how the recipe is configured, should the “Stir for 2 minutes.” be kept in the recipe?
2) In 3rd recipe step it states, “Add the stock and remaining salt, and pepper.” Would this need rewording to possibly omit “…and remaining…” , to substitute “…stock, salt and pepper.”?
I am so fond of Nagi’s work and so grateful I found her, in order to enjoy her delicious food offerings and instructional recipes. It’s like having one’s favorite person in the kitchen that educates, delights, corrects inappropriate cooking habits and provides one with that comforting boost of confidence concerning all skills food and kitchen. What a gift!
Delicious! I did add more garlic. Served to my family of 5. Next time, I’ll double it because everyone wanted seconds!
This recipe is The Best! So easy f the end result exceptional. Love it.
Gorgeous. My husband loved it. Will definitely make again.
Made this for a dinner party and loved it! Will go in the rotation.
Followed recipe exactly but rice was undercooked and still slightly crunchy which was disappointing – nice flavour though so will make again but simmer rice for another 5 mins before standing.
I have an idea for another book Nagi. I was reading you tips, I have always found them very interesting and on occasions even a few light bulb 💡 moments, and your first tip on this recipe was resting the rice I had never heard of this process before. I followed this to the letter on Monday and was blown away best rice I’ve ever prepared in 50 +years.
I loved the corn rice so much, buttery goodness, and flavour was very tasty.
I have started a notebook with your tips, hints and your recommendations. This latest tip for fluffy and resting rice is right up there in my top five Nagi tips…💜
Hello! I tried this recipe out accordingly and it turned out perfect, my family kept scooping more rice to eat. However when I doubled the portion and used a bigger pot, it didn’t seem to cook in 12 mins, do I also need to double cooking time to 24 mins? And how about resting time, does it change too?
Easy and absolutely delicious! I just had to keep going back for more.
Loved this rice, I added fresh pineapple cubes and some chilli cooked in a frypan with olive oil tossed thro the rice. Was so yummy..
Yum!! Im going to add a bit more corn next time, but definitely will be on weekly rotation! 🤗
OMG! You never fail! I just made this for lunch and I’m not sharing!! So good! My mouth was watering while I was waiting my 10mins to put the butter in at the end and I am never ever disappointed with the results. You guys have turned my mediocre kitchen stills into an amazing level of yum. Thank you
ps – I will share but it will be reluctantly…
Had a number of ears of corn from farmers market so decided this would be a great side for our meatloaf dinner-and boy was it. Really nice. Now thinking of various ways to change it up with herbs/spices. Nagi does it again and again and again.
So easy and delish!
I am truly inspired by your dedication to food. You serve up fabulous recipes to us and serve up what looks like delicious and healthy food to ones in need.
And I’m in love with Dozer!
And I’m in love with this recipe. Random question: Is there a way to save my own notes on your recipes?
Thanks for all you do. One person can make a difference!
Made this for a meal train they were so impressed!! We loved it too… Will be making again