Hot buttered corn rice

1. Frozen corn – Delicious with frozen corn so imagine how great it is with fresh! The same cooking times applies to either. Recipe will work with canned corn too but it’s not quite as good (it’s wetter, so doesn’t sauté as well and gets overly soft when cooked, I find). Use one 400g/14oz can, drained.

2. Rice – Long grain best (this is what I use), also basmati works just as well. Next best is medium grain. Short grain (sushi rice) will also work but the rice is a bit stickier.

No need to rinse rice unless you’re concerned about cleanliness. Don’t worry, the rice is fluffy (see video proof) because we’re using the right water to rice ratio of 1.5:1. If you can’t shake the habit, go ahead and rinse but reduce the stock by 2 tablespoons (to account for waterlogged rice).

Do not use: jasmine rice, brown rice, risotto rice, paella rice, wild rice, black rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets).

3.Pot size matters for cooking rice well on the stove! Too small = cooks unevenly. Too large = liquid evaporates too quickly = undercooked rice. If doubling or tripling, use a very large pot or stock pot. See in post for more information.

4. Bubbling stock – Make sure the whole surface of your liquid is bubbling / rippling, not just around the edge, to make sure the stock is hot enough before lowering the heat and starting the timer.

5. Resting rice is key to allow the rice to finish cooking and become fluffy. Read in post for more rantings about why this is so important! (In the How To Make section).

Keeps for 3 days in the fridge or 3 months in the freezer. Reheats extremely well. Excellent one to make ahead for gatherings!