Corn Rice with the Silky Strings

1. 1

   Peel off the husk of the corn and cut the corn into 5 cm pieces.

2. 2

   Remove the kernels from the corncob and chop the silky strings into 1 cm lengths.

3. 3

   Wash the rice and lightly mix it together with the A ingredients in a pot.

4. 4

   Add the corn kernels, silky strings and the corncob and leave the ingredients to absorb the liquid for 30 minutes.

5. 5

   Place the pot over high heat and once the mixture has boiled turn the heat to low-medium.

6. 6

   Cook the rice for 6-7 minutes and turn the heat back to high for the final 10 seconds.

7. 7

   Turn off the heat.

8. 8

   Leave the rice to steam for 10 minutes then remove the corncob and kombu.

9. 9

   Use a wooden ladle to roughly mix up the rice and corn.

10. 10

    It's ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.