Lightly Buttery Corn and Edamame Rice

Name: Lightly Buttery Corn and Edamame Rice
Yield: Makes about 4 servings (using 2 cups of rice)
Ingredients: 2 cups uncooked short-grain rice (about 360 grams); 1 ear corn; 1/2 teaspoon salt; 1/2 tablespoon soy sauce; 1 piece kombu (about 2 x 4 inches / 5 x 10 cm); Edamame, as much as you like (frozen is fine); 1/2 tablespoon (about 7–10 grams) butter

komomoもも @cook_40038460

Thank you for 300 reports and being featured! This recipe uses fresh corn cooked directly in a rice cooker without pre-boiling, so it turns out crisp, sweet, and delicious.

Recipe background:
When fresh corn starts appearing in stores, it's great boiled, but it can be hard to eat and gets stuck in your teeth! Mixing it into rice makes it easier to eat and lets you enjoy all the corn flavor. I tried making it as a mixed rice dish. Adding edamame makes it colorful and even tastier.

Thank you for 300 reports and being featured! This recipe uses fresh corn cooked directly in a rice cooker without pre-boiling, so it turns out crisp, sweet, and delicious.

komomoもも @cook_40038460

Thank you for 300 reports and being featured! This recipe uses fresh corn cooked directly in a rice cooker without pre-boiling, so it turns out crisp, sweet, and delicious.

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Ingredients

Makes about 4 servings (using 2 cups of rice)

2 cupsuncooked short-grain rice (about 360 grams)
1 earcorn
1/2 teaspoonsalt
1/2 tablespoonsoy sauce
1 piecekombu (about 2 x 4 inches / 5 x 10 cm)
Edamame, as much as you like (frozen is fine)
1/2 tablespoon(about 7–10 grams) butter

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Steps

1

Rinse the rice and soak it in water for about 30 minutes, then drain in a strainer. Boil the edamame (or thaw if using frozen).
2

Cut the kernels off the corn cob with a knife. (It's easier if you cut the cob in half, stand it upright, and slice downward.)
3

Put the rice in the rice cooker pot and add water up to the 2-cup line. Add the salt and soy sauce, and mix. Place the kombu and corn kernels on top, then cook as usual.
4

Remove the edamame from their pods.
5

When the rice is done, remove the kombu, add the edamame and butter, and mix well. Enjoy!
6

On July 4, 2013, this recipe was featured on the Yahoo! JAPAN homepage.