Butter Corn Rice 玉米牛油香饭 by Lily Tan

~ Butter + sweet corns make a perfect match in complementing each other in terms of taste. I like the slightly salty buttery taste in every rice grains and the natural sweetness of the kernel corns, this unique combined flavour plus the butter aroma is simply irresistible.

{Just for info, no exact measurement as it was leftover, should be about 1.5 cups of rice which was enough for 2A2C. The butter was slightly more than 1/10 (horizontally) of a butter block. One can of Mili kernel corns also used.}

Ingredients:
- Frozen or chilled overnight cooked rice
- Butter (block or spreadable)
- Kernel Corns (canned or freshly steamed)
- Salt & Black Pepper

Steps:
1. Remove cooked rice from the fridge just before cooking. If frozen, ensure it is fully defrost before cooking. {Fried rice is best done with cold refrigerated overnight cooked rice as the rice grains get firmed up, making it easier to separate and less chance of mushy clumpy fried rice.}

2. Melt butter in a wok or skillet with low heat, as soon as it is melted, add rice. Turn to high heat, stir rice continuously to avoid getting burnt, ensure all rice is well-mixed with the butter.

3. Add kernel corns (without its brine) into the rice and mix well. Add more butter if required, until the rice has a smooth, slightly buttered (but not too greasy) and NON-DRY texture. Basically, you should be able to smell and taste tinge of butter in your rice.

4. Lastly, season it with salt and black pepper. Mix well and serve while it is hot. Enjoy! {Best eaten when hot, please reheat it if turned cold since butter is used.}

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