Rice cooker sweet corn rice
Layer drained sweet corn over measured white rice and water, then run the permitted mixed-rice cycle. Rest for 10 minutes before folding in butter or sesame oil and scallions.
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Rice cooker sweet corn rice
- Prep
- 5 min
- Cook / rest
- 45 min
- Total
- 50 min
- Serves
- 3
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Check that your cooker permits mixed-rice dishes. Rinse rice and drain, then place it in the inner pot.
- Add water to the white-rice line for 2 supplied cups. Stir in salt and level the rice.
- Scatter drained corn over the surface without stirring it into the rice. Close the lid and run the mixed-rice program, or the white-rice program if permitted by the manual.
- Rest for 10 minutes after the cycle ends. Open carefully and fold the corn through the rice with a paddle.
- Add butter or sesame oil, scallion, and black pepper. Fold until the butter melts, if using, then serve warm.
Cooking notes & substitutions
Sweet corn adds little bursts of flavor to a pot of rice. Use a moderate amount of kernels so the rice stays the main ingredient and cooks evenly. Butter gives a comforting finish, while sesame oil makes an easy dairy-free alternative.
Drain the corn
Liquid from the can changes both salt and moisture. Drain well instead of pouring the can into the pot.
Frozen corn
Cook it according to package instructions separately, then fold it into the finished rice.
A light lunch
Add cooked edamame or tofu and a vegetable side. Corn rice on its own is mainly a carbohydrate-based dish.
Equipment for this recipe
How to use a rice cooker: a beginner’s guide
A rice cooker suitable for mixed rice, a sieve, and a rice paddle.
Best rice cooker for sushi rice: what to choose
Questions before you cook
Can I use a whole corn cob?
This recipe uses kernels. A cob changes the space needed in the pot and may interfere with the lid or rice capacity.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.
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