Corn Rice

Corn Rice

Savory with butter and soy sauce

Cooking time
30 minutes+
  • Nutrition facts are for one serving.
  • Time to soak rice is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

white rice

360 g (12.7 oz.)

1/2 pack

400 ml (13.5 fl. oz.)

1 & 1/3 Tbsp

1 tsp

1 & 1/2 Tbsp


  1. Wash the rice, place in a colander and set aside for 30 to 40 minutes.
  2. Place (1), the whole corn, bonito soup stock, soy sauce and salt into a rice cooker and cook as usual.  Once cooked, place the butter inside, and allow a few more minutes to steam with lid closed.
  3. Combine (2) and scoop into rice bowls, place thinly sliced green perilla (shiso) on top.

Cooking Basics

White rice - how to cook


Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.


Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.


Leave the rice in the colander for about 30 minutes to absorb water.


Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.



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