Go Back
undefined

Buttered Corn Rice: A Cozy, Quick Side Dish Delight

Buttered Corn Rice is a quick side dish combining buttery rice, sweet corn, and garlic, perfect for busy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1 cup Medium grain rice Ideal for achieving a slightly chewy texture
  • 2 cups Boiling water Opt for broth for extra flavor
  • 1 tablespoon Chicken bouillon Use vegetable bouillon for a vegetarian twist
For the Flavor
  • 2 tablespoons Olive oil Avocado oil makes a delightful substitute
  • 2 tablespoons Salted butter Unsalted butter works too; adjust salt to taste
  • 2 cloves Garlic Fresh garlic is best for richest taste
  • ½ cup Finely diced white onion Shallots can be used for a milder profile
For the Sweetness
  • 1 cup Frozen corn Fresh corn works beautifully too
For a Touch of Freshness
  • ¼ cup Chopped parsley Green onions can also serve as a garnish

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. In a large (12-inch) skillet, drizzle about 2 tablespoons of olive oil and add 2 tablespoons of salted butter over medium-low heat. Allow the butter to melt completely.
  2. Stir in 2 minced cloves of garlic and ½ cup of finely diced white onion. Sauté for about 30 seconds, until fragrant and onions become translucent.
  3. Add 1 cup of medium grain rice to the skillet, stirring continuously for about 5 minutes until lightly golden toasted.
  4. Toss in 1 cup of frozen corn, stirring to combine. Allow the corn to heat through for about 2 minutes.
  5. Carefully pour in 2 cups of boiling water along with 1 tablespoon of chicken bouillon. Stir to ensure bouillon dissolves.
  6. Raise the heat to bring the mixture to a boil, then reduce to low and cover the skillet. Steam for 15 minutes.
  7. After 15 minutes, turn off the heat but keep the lid on for an additional 5 minutes.
  8. Remove the lid and fluff the rice with a fork. Transfer to a serving dish and sprinkle with chopped parsley if desired.

Notes

Store leftover Buttered Corn Rice in an airtight container for up to 2 days. For longer storage, freeze for up to 3 months.