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Hot Buttered Corn Rice

Hot buttered corn rice combines tender long-grain white rice with sweet whole kernel corn and butter. The rice simmers on the stovetop, then stands covered so the corn warms through and the butter melts into every bite.
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Prep Time 5 minutes
Cook Time 18 minutes
standing 5 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rice long-grain white
  • 1.5 cups water
  • 0.5 tsp salt
  • 1 can (15 oz) whole kernel corn drained
  • 3 tbsp butter

Equipment

  • 1 2-quart saucepan

Method
 

  1. In a 2-quart saucepan, bring the rice, water, and salt to a boil over medium-high heat.
  2. Cover, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender.
  3. Remove the pan from the heat and stir in the drained corn and butter.
  4. Cover and let stand for 5 minutes.
  5. Fluff the rice with a fork and serve hot.

Notes

For tender, fluffy rice, keep the saucepan covered while it simmers. Refrigerate leftovers for 3 to 4 days or freeze them for up to 2 months. For a dairy-free version, replace the butter with an equal amount of plant-based butter.