Grilled Corn Rice (22cm)
- Cook
- 60 min
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)
Add 1 tablespoon of water and place corn in the pot. Cover and steam over low heat for 20 minutes.
Slice kernels off the cob using a knife onto a stainless steel tray. Roast kernels with a kitchen torch until the kernels are slightly blackened.
Add rinsed rice into the pot after thoroughly draining. Add in water, soy sauce, salt and lightly stir. Place the kernels from Step 2 and butter on top.
Cover and cook over medium heat for 10 minutes. Once steam starts to escape vigorously, turn down to very low heat and simmer for 13 minutes.
Turn off the heat and let it steam over residual heat for another 13 minutes. Uncover and fluff the rice using a spatula. Mix well and serve warm.
When roasting corn with a kitchen torch, slowly roast the entire surface of each of the kernels to add a smoky flavor.
If you don't have a kitchen torch, grill the corn using a fish grill or grill basket before cutting off the kernels from the cob.
Watch the recipe video.
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.
