Nutty and Fragrant Corn Rice with Shio-Koji

1. 1

   Rinse the uncooked rice, and leave to soak in water for 30 minutes.

2. 2

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

3. 3

   Add shio-koji and mix well.

4. 4

   Scrape the kernels off the corn cob with a knife.

5. 5

   Roughly chop the kernels for a fragrant nutty finish.

6. 6

   Put the chopped kernels on top of the rice in the rice cooker, and switch on the cooker.

7. 7

   The combination of slightly burned crispy rice and corn is wonderful!

8. 8

   You can cook the rice in a pot, too (which will produce crispy bits at the bottom).

* Per serving · 4 servings · Values may vary.

No additional tips available.