Vermicular | Grilled Corn Rice

Grilled Corn Rice

Cooking Flow
Cook
80 min
Cooking Steps

[LOW] 20 min

[RICE COOKING]
[WHT] [NORM] [4.0]
 60 min

Ingredients

3 rice cups (540 ml) white rice, rinsed
520 ml water
2 tablespoons soy sauce
1 teaspoon kosher salt
1 ½ tablespoons (20 g) unsalted butter

2 ears corn, husked and cut in half
(Additional Ingredients = 330 g total)

DIRECTIONS
  1. Add 1 tablespoon of water and place corn in the pot. Cover and steam over [LOW] heat for 20 minutes.

  2. Prepare a grill with heat medium-high. Grill corn until kernels begin to char, about 3 minutes, then turn. Continue grilling and turning until all sides are slightly blackened. Cut kernels off the cob using a knife.

  3. Add rinsed rice into the pot after thoroughly draining. Add in fresh water, soy sauce, salt and stir once. Place kernels from Step 2 and butter on top.

  4. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.

  5. Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.

Note
  • Setting cooking amount for 4 cups accounts for the additional ingredients. Increase amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.

  • Add rinsed rice, fresh water and seasoning and stir once before placing additional ingredients on top. Seasoning such as soy sauce may accumulate on the bottom and result in a burnt pot if rice cooking does not start immediately.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo

Complete your Kitchen

Musui–Kamado

Matte Black & Silver
$670

Magnetic Trivet

Black Walnut
$60

Pot Holders

Graphite
$40