Recipe of Quick Roast Corn Rice with Canned Corn

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, How to Make Favorite Roast Corn Rice with Canned Corn. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roast Corn Rice with Canned Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Corn Rice with Canned Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roast Corn Rice with Canned Corn is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Roast Corn Rice with Canned Corn using 5 ingredients and 6 steps. Here is how you can achieve it.

My mother makes steamed corn, and I always roast it with soy sauce. I really love that, but I wondered if it'd go with rice? I like flavored rice better than white rice. So I used a can of corn I had on hand, and added plenty of ginger to come up with this deep flavor. You don't even need a side dish! Fresh corn is in season in the summer. This is easy to make once you roast the corn - it's cheap and has a good texture. My husband had the idea of adding butter, which turned out to be delicious. Use lots of corn for a nice texture, and minced ginger for a better flavor. Helps to fight off the summer chills. Works as a main dish that doesn't need a side. Recipe by Umashinokunino junin

Ingredients and spices that need to be Get to make Roast Corn Rice with Canned Corn:

1. 1 bowl Plain cooked rice
2. 5 tbsp Canned corn, whole
3. 1 Soy sauce, mentsuyu for roast corn
4. 1 ＊ Butter
5. 1 ＊ Aonori

Steps to make to make Roast Corn Rice with Canned Corn

1. Drain the canned corn well, and add the corn to a frying pan (don't need oil). Once the moisture has cooked off, add the soy sauce and test the flavor.
2. Add the rice, and top with aonori seaweed if you like. For seconds, mix in a bit of butter for a more western taste.
3. I worry that this might spoil in a summer bento box. Add an umeboshi when you cook it. The rice won't take on the flavor of the umeboshi, and the flavor of the umeboshi doesn't change either. It's mysterious.
4. For lunch on a hot and muggy day, I served lightly-warmed roast corn rice with salted konbu, wasabi, and cold tea. It was smooth and delicious.
5. Cook with minced ginger, sake, canned corn, the canned corn juices, soy sauce, and mentsuyu for a refreshing, delicious taste!
6. Good for onigiri and bentos. My husband used his bento box from kindergarten 43 years ago and had this for lunch. Aluminum containers get really hot!

While this is in no way the end all be all guide to cooking easy and quick lunches it is excellent food for thought. The expectation is that this will get your creative juices flowing so you can prepare excellent lunches for the family without having to perform too much heavy cooking from the process.

So that is going to wrap it up with this exceptional food Recipe of Ultimate Roast Corn Rice with Canned Corn. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!