A simple yet flavorful summer mixed rice recipe made by cooking fresh corn kernels and salt with rice. It also introduces an easy method for removing corn kernels and allows for various enjoyable customizations.
Ingredients
Main Ingredients (2 servings)
- Rice 2 cups (approx. 300g)
- Corn 1 ear
Seasonings
- Salt 1 to 1 and 1/3 tsp
Steps
- Husk 1 ear of corn.
- Place the corn upright and use a knife to cut the kernels off the cob. (Key Tip!) Cooking with the cob will enhance the flavor.
- Rinse 2 cups of rice, drain, and transfer to the inner pot of your rice cooker.
- Add water to the 2-cup mark in the rice cooker.
- Let the rice soak for about 30 minutes.
- After soaking, add 1 to 1 and 1/3 tsp of salt and gently mix to dissolve.
- Spread the cut corn kernels over the rice and cook on the regular setting. (Key Tip!) If you're in a hurry, you can skip the soaking step and use the mixed rice setting.
- Once cooked, gently mix from the bottom.
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