Nutty and Fragrant Corn Rice with Shio-Koji

Nutty and Fragrant Corn Rice with Shio-Koji

This is a mildly flavored mixed rice dish with summer corn!

Ingredients: 4 servings

Plain cooked rice
2 rice cooker cups worth (360 ml before cooking)
Corn on the cob
Shio-koji (Salt-fermented rice malt)
2 tablespoons


1. Rinse the uncooked rice, and leave to soak in water for 30 minutes. Put the drained rice in the rice cooker and add water up to the 2 cup mark. Add shio-koji and mix well.
2. Scrape the kernels off the corn cob with a knife. Roughly chop the kernels for a fragrant nutty finish.
3. Put the chopped kernels on top of the rice in the rice cooker, and switch on the cooker.
4. The combination of slightly burned crispy rice and corn is wonderful! You can cook the rice in a pot, too (which will produce crispy bits at the bottom).

Story Behind this Recipe

I came up with this recipe for my corn-loving children.