Corn rice

Point

UNILLOY pot witch have high heat storage, thermal insulation and sealing effect is the most suitable for rice cook. It is not only for white rice, but also good for cook pilaf rice and seasoned rice.

Ingredient4 servings

Corn (row)

2

Rice

300g

Water

400cc

Kelp

5cm square

Salt

1/2 teaspoon

Butter

as appropriate

Soy sauce

as appropriate

• 1

  Rice washed and soaked in water about 30 minutes, drawn up in a colander and cut moisture well.

• 2

  Corn peeled and cut in half. Placed upright on a cutting board and slice off by petty knife.

• 3

  Mix salt, rice and water well in UNILLOY 22cm casserole.

• 4

  Place ② and the core in the pot with the lid and heat high.

• 5

  After boiling, turn very low heat and cook for 15 minutes.

• 6

  turn off the fire, I steam 10 minutes.

• 7

  Open the lid not to fall drop of water, remove the kelp and the core of corn and stir from the bottom with a rice scoop.

• 8

  Place on a bowl and topped with butter and soy sauce to your liking.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.