Hot buttered corn rice

Step 1

Sauté - Melt half the butter in a pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt. Stir for 2 minutes.

Step 2

Bring to simmer - Add the rice and stir for 30 seconds. Add the stock and remaining salt. Stir, bring to a simmer (make sure the whole surface is bubbling/ripplling), then put the lid on and turn the heat down to medium low (or low, if your stove is strong). (Note 3)

Step 3

Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now - tilt the pot and take a quick peek to check.

Step 4

Rest 10 minutes - Remove the pot from the stove and let it rest for 10 minutes with the lid on. This step is key, do not skip it! (Note 4)

Step 5

Toss - Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.

Step 6

Tumble into serving bowl. Serve hot!