Description

Buttered Corn Rice is a flavorful and comforting side dish featuring tender long grain rice cooked to perfection with savory chicken broth, sautéed onions, garlic, and sweet corn kernels. Finished with a generous amount of butter and a sprinkle of fresh parsley, this easy-to-make recipe offers a rich, buttery taste complemented by the natural sweetness of corn. Ideal for pairing with a variety of main courses, it brings a tasty and colorful touch to any meal.

Ingredients

Scale

Rice Mixture

1 cup long grain white rice
2 cups chicken broth or water
1 tablespoon olive oil
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Corn Mixture

1 1/2 cups sweet corn kernels (fresh, frozen, or canned and drained)
2 tablespoons unsalted butter

Garnish

2 tablespoons chopped fresh parsley (optional)

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Instructions

Rinse and prepare the rice: Rinse the long grain white rice under cold running water until the water runs clear to remove excess starch. Drain the rice well.
Sauté onions and garlic: In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, stirring frequently to prevent burning.
Toast the rice: Stir in the rinsed rice and cook it for 1 to 2 minutes, stirring frequently. This step lightly toasts the rice and enhances its nutty flavor.
Add liquid and seasonings: Pour in the chicken broth or water, then add salt and black pepper. Stir to combine. Bring the mixture to a boil over medium-high heat.
Simmer the rice: Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer gently for 15 to 18 minutes until all the liquid is absorbed and the rice is tender.
Prepare the buttered corn: While the rice cooks, melt the unsalted butter in a small skillet over medium heat. Add the sweet corn kernels and sauté for 3 to 5 minutes until the corn is heated through and develops a light golden color.
Combine rice and corn: When the rice is done, remove the lid and fluff the rice gently with a fork. Fold the buttery sautéed corn into the rice mixture carefully to combine evenly.
Adjust seasoning and garnish: Taste the buttered corn rice and adjust salt or pepper as needed. Garnish with chopped fresh parsley before serving for an added fresh flavor and visual appeal.

Notes

For richer flavor, use chicken broth instead of water to cook the rice.
Add a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese for extra zest and depth.
Brown rice can be substituted, but increase the cooking time according to the package directions.
Frozen corn works well if fresh is not available. Just be sure to thaw and drain canned corn well to avoid excess moisture.