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Buttered Corn Rice

Buttered Corn Rice: Quick Comfort Food You’ll Love

This Buttered Corn Rice is a quick, delightful side dish that combines savory flavors and easy preparation, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 tablespoons Olive Oil Substitution: Can use vegetable oil.
  • 2 tablespoons Salted Butter Substitution: Use unsalted butter for better control of saltiness.
  • 4 cloves Garlic, minced Fresh garlic recommended for best flavor.
  • 1/4 cup White Onion, finely diced Substitution: Yellow onion can be used.
  • 1.5 cups Medium Grain Rice Substitution: Long-grain varieties like jasmine can also work.
  • 10 ounces Frozen Corn No need to thaw; canned corn can be used as an alternative.
  • 3 cups Boiling Water Ensure water is boiling before adding to skillet.
  • 1 tablespoon Chicken Bouillon Substitution: Use vegetable bouillon for a vegetarian option.
For Garnishing
  • Chopped Parsley Fresh herbs recommended for brightness.
  • Sliced Green Onion Use as a finishing touch to the dish.

Equipment

  • 12-inch skillet

Method
 

Step‑by‑Step Instructions for Buttered Corn Rice
  1. In a large 12-inch skillet, heat 2 tablespoons of olive oil over medium-low heat. Add 2 tablespoons of salted butter and allow it to melt gently.
  2. Once the butter is melted and bubbly, add 4 cloves of minced garlic and 1/4 cup of finely diced white onion. Sauté the mixture for about 30 seconds until fragrant.
  3. Stir in 1.5 cups of medium grain rice into the skillet, ensuring each grain is coated in the buttery mixture. Fry the rice for about 5 minutes until slightly golden.
  4. Add 10 ounces of frozen corn into the skillet and mix well. Pour in 3 cups of boiling water and sprinkle 1 tablespoon of chicken bouillon over the top.
  5. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it cook for 15 minutes.
  6. After 15 minutes, turn off the heat while keeping the skillet covered. Let the dish rest for an additional 5 minutes.
  7. Remove the lid and fluff the rice with a fork. Transfer to a serving bowl and garnish with chopped parsley and sliced green onions.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftover Buttered Corn Rice in an airtight container for up to 2 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.

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