It is not secret that rice is eaten on a daily basis in Japan. So why not breaking the monotony while twisting the preparation. Putting corn in it in surprisingly tasty giving the rice sweetness and crisp.
Here is how to prepare it
Ingredients (4 servings)
- 2cups (300g/10.6onz.) of uncooked Japanese rice
- 1corn on the cob
- a teaspoon of salt
Wash rice about 3 times (if you can wash 30min in advance) and add water to the appropriate level in the pot or put the rice in the pot with 110% amount of water (add kombu as you like)
Remove the husk and silk, then slice down along the cob to remove the kernels
Add the corn and cob with a teaspoon of salt into the rice. Then juices of the corn transfer to the rice and make it tasty (for the rice cooker use the same measurement)
Put the pot on Medium-High heat for approximately 10min.When the steam comes out strongly, keep the heat on medium-mow heat another 3min, then turn off. Be sure to keep the lid on the pot. Let it settle for 5 min.
Remove the corn cobs from the rice. Serve in a dish and now it’s done !