Rice Cooker Buttered Corn Rice Easy & Tasty Recipe from Set It & Forget It Manga

Wash 2 cups of dried rice, using your preferred grain, ideally short grain rice.

Add enough water to cover the rice and spin clockwise about 20 times, then drain the water.

Rinse the rice one more time about 20 times and drain the water again.

Polish the rice by hand, spinning clockwise about 20 times, then counter-clockwise about 20 times.

Cover the rice with water again and rinse about 20 times, then drain the water completely.

Set the drained rice aside for later.

Shuck the corn, removing the silk, and set it aside.

Cut the corn in half carefully, making sure to watch your fingers.

Hold the corn in a 'cat's paw' position and cut off the kernels as close to the cob as possible.

Put the drained rice into the rice cooker pot and add 2 teaspoons of Dashi powder, 1 tablespoon of soy sauce, 1 tablespoon of cooking sake, and a pinch of salt. Mix well to coat the rice.

Add the corn kernels on top of the rice.

Pour in 2 cups of water and place the corn cob halves on top of the rice, pressing them in slightly.

Spread the silk on top of the kernels evenly for added flavor and sweetness.

Close the lid and turn on the rice cooker.

Once cooking is complete, carefully remove the corn cob and silk with tongs, as the pot will be hot.

Add 2 tablespoons of butter to the corn rice and mix well to coat all the grains.

Serve and enjoy the dish, noting the sweetness of the corn and savoriness of the seasonings.

Equipment Needed

Spice Level:

Dietary

Allergens