Cut the raw corn on the cob in half lengthwise. Use a knife to scrape off the corn kernels. You will use the corn cob later, so set it aside.
Wash the rice and put it in the rice cooker pot. Add the sake and add water until a little more than the 2 cup line.
Add the salt and the corn kernels and lightly mix. Finally, place the corn cob on top of the rice. Cook the rice in the rice cooker as normal.
This is how it looks when it's done cooking Carpeted with corn. Sprinkle sesame salt on top and enjoy.
Here I added black rice. It adds a little color and dresses it up a bit.
Story Behind this Recipe
Until now, I've always made rice with corn using white rice. But I got some hints from Soratenmama's "Thankful for the Fall Bounty! Sweet Potato and Mixed Grain Rice" (Recipe ID: 1265512) and I decided to add mixed grains to my corn rice recipe.
At my house, we all sprinkle sesame salt on top, so I use less salt, just a pinch, when cooking the rice. (A pinch of salt seems to bring out the sweetness of the corn). If you want a stronger flavor, you can add 1 teaspoon of salt. The corn cob has a lot of sweetness and flavor, so I cook it with the rice.