Korean Corn Cheese Pot Rice

Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak it for 20 minutes and drain well.

Finely chop 50 g onion, and drain 160 g corn kernels so extra moisture does not make the rice soggy.

Set a heavy pot over medium-low heat and melt 1 tablespoon butter.

When the bubbling calms, add the onion and corn, then saute for about 2 minutes until the onion smells sweet and the corn looks lightly glossy.

Add the drained rice and stir over medium-low heat for about 1 minute so the grains are coated with butter.

When the edges look slightly translucent, pour in 1.2 cups water, 0.5 cup milk, and 0.7 teaspoon salt.

Stir once across the bottom so the rice does not stick, then raise the heat to medium and bring it to a boil.

As soon as large bubbles appear around the edges, reduce to low and cover the pot.

Cook over low heat for 13 minutes without opening the lid, since escaping steam can leave the center undercooked.

When the bubbling sound quiets and the milk smells nutty, turn off the heat and spread 90 g mozzarella evenly on top.

Cover again and rest for 5 minutes so residual heat melts the cheese without browning it.

Sprinkle with 0.2 teaspoon black pepper and 1 teaspoon parsley, then gently fold from the edges so the rice grains stay intact.