Unlike the traditional Japanese recipe which uses sake, kelp or Japanese broth, I used my wife's very concentrated corn cob broth to make this rice.
Because the broth was not totally clear, the rice got slightly brown/yellow in color.
I served the corn rice with hot smoked trout cooked in our Weber using indirect heat and hickory wood chips. My wife skillfully deboned the fish for me and I served it with a side dish of cucumber, onion and dill salad.
This is how our hot smoked trout looked. The meat was very succulent with a nice smokey flavor and we liked it.
Ingredients for corn rice:
Corn kernels, raw or cooked about half cup (#1).
Rice, Japanese short grain, 2 cup (using the 200 ml cup that comes with the rice cooker)
Corn cob broth, reduced, (about 2 and 1/4 cups).
(You could add salt or light colored soy sauce but I did not. These can be added later jut before you eat).
- Wash rice until water runs clear and drain.
- Add the washed rice and the corn kernels to the rice cooker.
- Add the corn cob broth to the mark (#2).
- After finished cooking let it stand for 10-15 minutes (#3).
- Gently mix and serve.
Using the concentrated corn cob broth made this corn rice very special. It had a very lovely corn flavor and a slight sweetness. We first tasted as is and then added butter and soy sauce which made it even better. This will be a regular seasonal dish from here on.