Follow these steps for perfect results
onion
chopped
corn kernels
thawed
unsalted butter
unconverted long-grain rice
salt
water
Chop the onion.
If using frozen corn, thaw it.
In a heavy saucepan, melt the butter over moderately high heat.
Add the chopped onion and corn to the saucepan.
Cook, stirring occasionally, until the vegetables are browned.
Add the rice to the saucepan.
Stir the mixture until the rice is coated with the butter.
Stir in the water and salt.
Bring the liquid to a boil, stirring occasionally.
Reduce the heat to low, cover the saucepan tightly.
Cook the pilaf for 25 to 30 minutes, or until the liquid is absorbed and the rice is tender.
Expert advice for the best results
For added flavor, toast the rice in the butter before adding the water.
Add a pinch of red pepper flakes for a hint of spice.
Everything you need to know before you start
5 mins
Can be made a day ahead and reheated.
Serve in a bowl and garnish with chopped chives.
Serve as a side dish with grilled chicken or fish.
Pairs well with a simple green salad.
Pairs well with the sweetness of the corn.
Discover the story behind this recipe
A common side dish in many American households.
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