Sweet Corn Donabe Rice
Steamed Sweet Corn Rice in a Cast Iron Pot
Savor the delightful sweetness and pop of fresh sweet corn in this beautiful rice dish cooked in a traditional cast iron pot (donabe). The gentle, even heat of the donabe ensures each grain of rice is perfectly cooked, resulting in a fluffy and fragrant meal. This recipe is so satisfying, it can be a standalone dish, requiring no elaborate side dishes. Prepare for a magical culinary experience!
Rice Cooking Ingredients
- 2 cups short-grain rice
- 2 cups water
- 1 fresh sweet corn (kernels removed)
Cooking Instructions
Step 1
Let’s start with the first step towards a delicious rice dish! Gently rinse 2 cups of short-grain rice under cool running water until the water runs mostly clear. Drain the water, add 2 cups of fresh water, and let the rice soak for about 1 hour. If you’re short on time, soaking for at least 30 minutes will also work well. Soaking allows the rice grains to absorb moisture, ensuring a softer and glossier cooked texture.
Step 2
We’ll prepare the sweet corn to infuse its wonderful sweetness into the rice. A tip for easily removing kernels is to stand the corn upright on a cutting board and slice downwards with a knife. We won’t be discarding the corn cobs; they will contribute their subtle sweetness and aroma to the rice! So, make sure to wash the cobs thoroughly. (Tip: After removing the kernels, you can use the corn cob as part of the cooking liquid for an even deeper flavor.)
Step 3
Drain the rice that has been soaking for 1 hour thoroughly using a sieve. It’s important to remove excess water to prevent the rice from becoming mushy. Now, it’s time to place the rice in your cast iron pot. The general rice-to-water ratio is 1:1, but since the rice has been soaked, use the same amount of water as the unsoaked rice (2 cups). Ensuring the rice grains absorb the right amount of water is key to achieving the perfect consistency.
Step 4
Now, let’s add the sweetness to our rice! Add the reserved sweet corn kernels and the corn cobs to the pot. The cobs will impart a gentle sweetness and a fragrant aroma to the rice, creating a truly special dish. You can arrange the corn cobs neatly on top of the rice grains.
Step 5
Shall we start cooking? Securely close the lid of the cast iron pot and begin cooking over medium heat. After about 7 minutes, you should see the rice water bubbling and the rice starting to cook. It’s important to maintain medium heat to prevent the rice from burning.
Step 6
After simmering for about 7 minutes, once the water has reduced, gently stir the rice from the bottom to the top with a spatula. This prevents the rice from sticking to the bottom of the pot and helps it cook evenly. After stirring, reduce the heat to very low and let it steam, covered, for 10 minutes. If you prefer a crispy socarrat (toasted rice bottom), you can extend this low-heat steaming time to 12-15 minutes. I opted for 15 minutes. Once the water has evaporated, turn off the heat and let the rice rest and steam for another 10 minutes with the lid on. This final resting period allows the moisture to distribute evenly, resulting in moist and delicious cooked rice.
