Hot Buttered Corn Rice

 

Ingredients (serves 2)

1 cup long grain rice (I use extra long basmati rice)

2 garlic cloves (peeled and finely chopped)

3/4 cups frozen corn 

1/2 tsp. chicken stock granules (divided) - to taste

Pinch of ground white pepper

2 tbsp. unsalted butter (divided)

1 1/4 cups water

Some cut spring onion, for garnish (I did not put)

Some crispy fried shallots and garlic, for garnish

Methods:

1. In a heated wok, melt half the butter, add garlic and stir until fragrant.  Add the corn and 1/4 tsp. of chicken stock granules.  Stir for 1 minute.
2. Add the rice and stir-fry to combine well. Add in the remaining 1/4 tsp. of chicken stock granules and pinch of pepper, and stir for 15 seconds.
3. Switch off heat.  Scoop into the bowl of the rice cooker, add 1 1/4 cups of water, give it a stir to mix, taste for correct seasoning. 
   Add a bit more chicken stock granules if needed. Cover and press on cook button until it finished cooking and switch to 'keep warm' mode. Do not open the lid and let it rest for 10 minutes.
4. Lift the lid, add the remaining 1 tablespoon of butter, fluff the rice to melt the butter through.
5. Scoop the rice onto a serving dish.  Topped with some spring onion, if using.
6. I topped with crispy fried shallots and garlic.
7. Serve with simple stir-fried green veggies.

This Simple Yet Yummylicious recipe is adapted from 'recipetineats' with slight adjustments to suit my cooking preference.