Creamed Corn Rice
A comforting side dish that combines fluffy rice with sweet corn and a rich, creamy sauce. This simple stovetop recipe uses butter, milk, and fresh or frozen corn to create a dish that's tender, luxurious, and perfect alongside roasted chicken, baked fish, or grilled vegetables.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 4 servings (about 1 cup each)
Steps
Before you start
- Measure rice before cooking if using a grain you haven't cooked before
- Thaw frozen corn if using it, or use fresh corn kernels
- Have milk at room temperature to prevent temperature shock to the rice
Toast and melt
- Place the rice in a medium 3-quart saucepan over medium heat.
- Stir constantly for 1 to 2 minutes until it becomes slightly translucent at the edges and fragrant—this toasting step deepens the rice's flavor.
- Add 1 tablespoon (15 g) of the cold butter and stir for 30 seconds until melted and coating the rice grains.
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Ready when: Rice grains appear slightly translucent at edges and smell toasty
Tip: Toasting prevents mushy rice by heating the grain before liquid is added.
Add broth and bring to boil
- Pour in the chicken or vegetable broth (2.5 cups / 600 ml) and stir well to combine.
- Increase heat to medium-high and bring the mixture to a rolling boil, stirring occasionally, about 3 to 4 minutes.
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Ready when: Liquid is at a full, rolling boil
Reduce heat and simmer
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer undisturbed for 15 minutes.
- The rice will absorb the broth and become tender.
- Do not lift the lid or stir during this time.
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Ready when: Liquid is almost fully absorbed and rice is tender when tested with a fork
Tip: Resist opening the lid; steam trapped inside is crucial for even cooking.
Stir in corn and milk
- Remove the lid and stir in the corn kernels (2 cups / 280 g) and the room-temperature whole milk (3/4 cup / 180 ml).
- The remaining 1 tablespoon (15 g) of butter will be added next.
- Stir gently with a wooden spoon to combine.
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Ready when: Corn and milk are evenly distributed throughout the rice
Tip: Room-temperature milk prevents the rice from cooling down too much when stirred in.
Warm through and finish
- Keep the heat at low and gently stir for 2 to 3 minutes until the corn is heated through and the mixture is creamy.
- Add the remaining 1 tablespoon (15 g) of butter and stir until it melts into the rice.
- Season generously with kosher salt and freshly ground black pepper to taste.
- If using fresh thyme, fold it in now.
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Ready when: Mixture is warm, creamy, and butter is fully incorporated
Tip: Taste before adding salt—the broth already contains sodium; adjust cautiously.
Rest and serve
- Remove from heat, cover loosely, and let rest for 5 minutes.
- This allows the flavors to meld and the dish to reach a pleasant, creamy consistency.
- Fluff gently with a fork and serve warm.
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Ready when: Creamed corn rice is warm and evenly combined
Good to know
Tips
- For creamier rice, add an extra 1/4 cup (60 ml) of milk in step 4; the rice will absorb it during resting.
- Fresh corn kernels cut from the cob are sweeter and more tender than frozen, but frozen corn (thawed) works perfectly and is more convenient.
- A pinch of nutmeg or a small fresh basil leaf stirred in at the end complements corn beautifully without overpowering the dish.
- If the rice seems too thick after resting, stir in a few tablespoons of warm milk or broth to reach your desired consistency.
Make ahead
Not recommended; this dish is best served fresh. However, you can measure and toast the rice up to 30 minutes ahead; store in a dry container at room temperature and proceed with the recipe when ready to serve.
Storage & reheating
Room temperature: not recommended (contains perishable milk and butter). Refrigerator: cover and store for up to 2 days; reheat on stovetop with added milk. Freezer: not recommended (texture becomes grainy when thawed due to milk content).
Substitutions
- long-grain white rice → Brown rice or jasmine rice. Brown rice will require about 5 extra minutes of simmering and slightly more broth (use 2.75 cups / 660 ml). Jasmine rice will give a more delicate, fragrant result.
- whole milk → Heavy cream (1/2 cup / 120 ml) combined with 1/4 cup (60 ml) of the broth. This creates a richer, more luxurious texture. Reduce the amount of added butter by half if using cream.
- fresh or frozen corn kernels → 1.5 cups (360 g) corn plus 1/2 cup (120 ml) roasted red peppers or sun-dried tomatoes, diced. This adds color and slight acidity; reduce salt by 1/4 teaspoon as dried peppers can be salty.
- low-sodium chicken or vegetable broth → Vegetable broth or water plus 1/2 teaspoon of corn flour mixed in at the end. Water will give a milder flavor; corn flour helps thicken the mixture if desired.
