This week's "Meatless Monday" Recipe of the Week is Corn Rice. It's a 3 Ingredient Recipe; Ears of Corn, Japanese Rice, Salt. It's from the PBS/Recipe website which has a huge selection of all types of recipes, check it out today! http://www.pbs.org/food/recipes/
2 ears of corn
3 cups Japanese rice
2 tsp salt
1 - Rinse the rice until water runs clear.
2 - Drain the rice into a colander and set aside until the color of the rice changes from translucent to white, or about 15 minutes.
3 - Meanwhile, boil the corn in salted water until tender. Allow to cool to room temperature before cutting the kernels off of the cob. Set aside.
4 - Measure the rice again, as it has expanded while in the colander.
5 - If preparing rice using a rice cooker, add the rice to the cooker and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the rice cooker. Add salt and cook the rice as usual. If preparing rice using the stovetop, add the rice to a pot and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the pot. Add salt. Put a heavy lid and bring the pot to boil over medium-high heat. Once the pot starts to boil, let it boil for 2 minutes over medium-high heat. You may see some steam or some liquid seeping out from under the lid. This is normal. After 2 minutes, turn off the heat and allow to steam for 15 minutes. Do not remove the lid until 15 minutes have passed.
6 - After the rice has cooked, add the corn. Stir to combine and serve immediately.