Steamed Rice with Corn

Add fresh or frozen corn when cooking rice to make an effortless all-in-one vegetable and rice dish!

If you live in an Asian household, chances are that you are eating rice every second day, if not every day. One of my favourite ways of getting vegetables into a meal is to steam the vegetables with the rice – it feels like a 2 for 1 deal! And a popular combination in our home is rice with corn.

• 350 g (heaped 1 1/2 cup) Jasmine rice
• 450 ml (1 3/4 cup plus 2 teaspoons) cold water
• 1 fresh corn cob, or 1 cup frozen corn kernels
• 1/2 to 1 tablespoon butter (optional)