Korean Corn Cheese Pot Rice
Butter-sauteed onion and corn kernels lend their sweetness to the rice as it cooks in a heavy pot, topped with mozzarella that melts during the final resting stage. Each bite delivers the pop of corn kernels alongside stretchy, creamy cheese, with butter contributing a glossy richness to every grain. Adding milk alongside the water gives the rice an extra creamy dimension. The cheese goes on after the heat is turned off so it melts gently into soft, stretchy strands rather than browning or hardening.
Adjust Servings
Instructions
- 1
Rinse and soak rice for 20 minutes; finely chop onion.
- 2
Melt butter in a pot and sauté onion and corn for 2 minutes.
- 3
Add soaked rice and stir 1 minute, then add water, milk, and salt.
- 4
When it boils, reduce to low and cook covered for 13 minutes.
- 5
Turn off heat, spread cheese evenly, and rest 5 minutes to melt.
- 6
Finish with black pepper and parsley, then gently mix.
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