Corn Rice Recipe | Japanese Recipes

East meets Midwest in Yukari and Shinji Sakamoto's recipe for corn rice featured in the Tokyo episode of I'll Have What Phil's Having.

Rinse the rice until water runs clear.
Drain the rice into a colander and set aside until the color of the rice changes from translucent to white, or about 15 minutes.
Meanwhile, boil the corn in salted water until tender. Allow to cool to room temperature before cutting the kernels off of the cob. Set aside.
Measure the rice again, as it has expanded while in the colander.
If preparing rice using a rice cooker, add the rice to the cooker and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the rice cooker. Add salt and cook the rice as usual. If preparing rice using the stovetop, add the rice to a pot and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the pot. Add salt. Put a heavy lid and bring the pot to boil over medium-high heat. Once the pot starts to boil, let it boil for 2 minutes over medium-high heat. You may see some steam or some liquid seeping out from under the lid. This is normal. After 2 minutes, turn off the heat and allow to steam for 15 minutes. Do not remove the lid until 15 minutes have passed.
After the rice has cooked, add the corn. Stir to combine and serve immediately.

Corn Rice