Vermicular | Grilled Corn Rice

Grilled Corn Rice

Tailored for Musui–Kamado
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.

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