Just a Little Butter: Corn and Edamame Rice

1. 1

   Rinse the rice, soak in water for about 30 minutes and drain.

2. 2

   Boil the edamame (if using frozen, defrost it).

3. 3

   Scrape the corn kernels off the cob.

4. 4

   (This is easier to do if you cut the corn cob in half, put it on its end and scrape downwards from the top.)

5. 5

   Put the rinsed and drained rice in the rice cooker, and add water up to the 2 cup mark.

6. 6

   Mix in the salt and soy sauce.

7. 7

   Put in the konbu seaweed and corn kernels, and cook as usual.

8. 8

   Take the edamame out of the pods.

9. 9

   When the rice is done, take the konbu seaweed out, add the edamame and butter, and mix in well to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.