Description

Buttered Corn Rice is a comforting and flavorful side dish made by cooking long-grain rice with savory chicken broth, sweet corn kernels, sautéed onions, and garlic, then finished with a generous amount of butter for richness. This simple yet delicious recipe pairs perfectly with a variety of main dishes and brings a lovely balance of creamy, buttery goodness and fresh corn sweetness to your meal.

Ingredients

Scale

Rice and Broth

2 cups long-grain white rice
4 cups chicken broth or water

Vegetables and Aromatics

1 1/2 cups sweet corn kernels (fresh, frozen, or canned and drained)
1/2 small onion, finely diced
2 cloves garlic, minced

Fats and Seasoning

3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper

Optional

2 tablespoons chopped fresh parsley

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Instructions

Rinse the rice: Thoroughly rinse the long-grain white rice under cold running water until the water runs clear to remove excess starch and prevent clumping.
Sauté aromatics: In a large saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Toast the rice: Stir in the rinsed rice and cook for 1 minute, stirring frequently, to lightly toast the grains and enhance the flavor.
Cook rice: Pour in the chicken broth or water, then add salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer for 15 minutes without lifting the lid.
Add corn kernels: After 15 minutes, stir in the sweet corn kernels, cover the pot again, and cook for an additional 5 minutes until the rice is tender and all the liquid is absorbed.
Rest the rice: Remove the saucepan from heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly.
Finish with butter: Fluff the rice gently with a fork and stir in the remaining 2 tablespoons of unsalted butter until fully melted and combined, giving the dish a rich, creamy texture.
Garnish and serve: Optionally sprinkle with chopped fresh parsley for a pop of color and freshness. Serve warm as a delicious side dish to your favorite main courses.

Notes

For a richer, more flavorful dish, use chicken broth instead of water.
If using brown rice, increase the simmering time as it requires longer to cook.
A squeeze of fresh lemon juice just before serving enhances the natural sweetness of the corn.
You can substitute unsalted butter with salted butter if preferred, but be cautious with additional salt.
Frozen corn kernels should be thawed and drained before adding to avoid excess moisture.