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Corn Rice | White Rice.com Channel's Recipe Transcription

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Number of Subscribers
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Number of Videos
180本

Ingredients

  • Rice : 2 go
  • corn : One
  • Salt (natural salt) : 1 tsp and 1/3 tsp
  • Liquor : 1/2 tbsp (if you like)

Time required

10minutes

Procedure

  1. 1) Prepare 01:08

    Peel the corn, cut off the roots, and cut it in half to make it easier to peel.

  2. 2) Peel the corn 01:19

    Place the corn vertically on a cutting board to stabilize it, and while rotating it, cut off the fruit around the core with a kitchen knife. Alternatively, hold the corn cut in half or three equal parts in your left hand and peel off the fruit in the same way as a wig.

  3. 3) Cook rice with corn 02:14

    If it is a rice cooker, transfer the sharpened rice to the inner pot of the rice cooker and add water up to the 2nd scale. After soaking in water for 30 minutes to 1 hour, add a certain amount of salt and mix gently to dissolve. After that, spread the corn and core on top and cook the rice.

  4. 4) Sprinkle sake 03:24

    When the rice is cooked, take out the core and mix it gently from the bottom. If you like, sprinkle about 1/2 tablespoon of sake on the whole and steam.

Point

・ When using smooth refined salt, reduce to about 1 teaspoon.
・ It is okay to reduce the amount of corn for 2 go of rice to about 1/2, but if you have 1 go, it will be more delicious with plenty of ingredients.
・ Be careful not to hurt your hands when peeling the fruit in the same way as a wig! Be careful, especially when the fruit is gone, as the knife will lighten.
・ If you cook in the rice cooker's rice course, you can omit the flooding, but if you have time, it is recommended to cook in the regular course after flooding.
・ By adding sake to the cooked product, the richness and flavor are added and the taste is deepened.

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