Description
Buttered Corn Rice is a simple and comforting side dish combining fluffy long grain white rice with sweet corn kernels and rich butter. This easy-to-make recipe uses basic pantry staples and can be prepared quickly on the stovetop, making it perfect for weeknight dinners or as a versatile accompaniment to grilled meats, chicken, or vegetarian meals. The addition of fresh parsley adds a lovely pop of color and freshness.
Ingredients
Scale
Main Ingredients
- 1 cup long grain white rice
- 1 1/2 cups water or low-sodium chicken broth
- 1 cup fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch for fluffier rice.
- Cook the Rice: In a medium saucepan, combine rinsed rice, water or broth, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid absorbed.
- Prepare the Corn: While the rice cooks, thaw frozen corn if using or cut fresh kernels from the cob.
- Rest the Rice: After cooking, remove the saucepan from heat and let the rice sit covered for 5 minutes to steam and finish cooking.
- Combine Ingredients: Fluff the rice with a fork, then stir in butter, corn kernels, and black pepper until evenly mixed and the butter has melted.
- Garnish and Serve: Sprinkle with chopped fresh parsley if desired and serve warm as a flavorful side dish.
Notes
- For extra flavor, sauté the corn in a little butter before adding to the rice.
- Add a pinch of paprika or garlic powder for a subtle seasoning boost.
- This dish pairs well with grilled meats, chicken, or as a side to any main course.
