Japanese-Style Rice with Corn, Butter and Soy Sauce

Ingredients

1½ cups Japanese-style short-grain white rice, rinsed and drained

1 tablespoon soy sauce

Kosher salt and ground black OR white pepper

1½ cups frozen corn kernels, thawed and patted dry

2 tablespoons salted butter, cut into 6 pieces

4 scallion greens, cut on the diagonal into ¼-inch slices (about ¼ cup)

Optional garnish: Toasted sesame seeds OR lemon wedges OR both

Directions

In a large saucepan, stir together the rice, 2 cups water, the soy sauce and ½ teaspoon salt. Scatter the corn evenly over the top; do not stir. Cover and let stand for 30 minutes.

Set the pan over medium-high and bring to a boil. Reduce to low and cook, covered and without stirring, until the rice has absorbed the water, about 18 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes.

Uncover, scatter the butter on top, then fluff the rice with a fork, combining the rice and corn, until the butter is melted. Transfer to a serving dish and top with the scallions and a few grindings of pepper.

Notes

Frozen corn kernels add color and sweetness to Japanese-style short-grain rice, with a little butter bringing richness and soy sauce adding umami. If you want to up the nutrition, substitute ¼ cup rinsed and drained quinoa or pearled barley for an equal amount of the rice. Whether you use only rice or mix your grains, be sure not to skip the soak or rest before or after steaming, respectively, as they are essential for even cooking.