Rice Cooker Corn Rice

this combination feels illegal

I love corn. I love rice. I love corn rice!

I’ve been struggling to keep up with this newsletter. Every newsletter (the whopping 4 of them in 2024) included an affirmation, a recipe, a social tip, AND exclusive content for paid subscribers… it was too much.

So I’m pivoting. Again.

The new format:

One budget-friendly “complete” vegan meal recipe delivered to your inbox every Saturday morning.

Friendly Veg takes the stress out of vegan cooking. Meals that take less than 20 minutes of effort, cost less than $3 per serving, and taste good. Because let’s face it:

You don’t have the energy to cook a full meal. Every. Single. Night.

You don’t have the money to buy obscure ingredients that only work in one specific recipe.

You don’t have time to scroll the internet for hours, trying to decide what to cook, and how to veganize any non-vegan recipes you find.

I get it!

Every recipe I share is one that I actually make for myself. Someone with a 9 to 5 job that’s sometimes more like a 9 to 9. This is what I eat for dinner, as a vegan of 12 years.

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Once a month, I’ll send a free recipe/meal idea.

You might be here for my tips on how to navigate social situations as a vegan. I’ll continue to share tips. These will come in the free newsletter.

Every other Saturday of the month, the meal/recipe will be for paid subscribers only. You’ll still be able to access free content on my Instagram, TikTok, YouTube, and Discord.

For only ~$6 a month ($8.50 CAD to be exact), you can get access to all the Friendly Veg recipes. That’s less than a latte. That’s ~$1.50 per recipe. That’s like 20 cents a day!

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Corn rice is such a simple recipe.

I was surprised the first time I made this. I think you’ll be surprised too!

The combination of salty and sweet, crunchy and chewy, and fat, work so well together. This is a popular recipe in Japan, and I get why.

But I must say, putting BUTTER of all things in your rice cooker feels illegal, haha.

Serve this with steamed broccoli or your favourite vegetable to make a complete, nutritious, and filling meal!

Rice Cooker Corn Rice

Serves: 4-6

Prep time: 5 minutes

Cook time: 60 minutes (the entirety of which your rice cooker is doing the work)

Tools:

• Rice cooker (option 1, option 2)

Ingredients

• 1 1/2 cups white rice, washed

• 1 tbsp light soya sauce

• 1 tbsp shaoxing cooking wine

• 1 tsp salt

• 1 cup corn

• 1/2 pack soft tofu, about 265g

• 2 tbsp vegan butter, for serving

Method

1. Add the washed rice to your rice cooker.

2. Add water: place your fingertip on top of the rice and add water until it reaches your first knuckle. Or, add water up to the line that matches the amount of rice you used.

3. Add the liquids: soya sauce and shaoxing cooking wine (if using).

4. Add the corn and soft tofu and arrange it on the top of the rice so that everything is submerged as much as possible, but make sure the corn and tofu are both on top of the rice!

5. Cook! If you have a fancy rice cooker (I just bought myself one for my birthday!) then use the “mixed” setting. Otherwise use the regular setting - you might need to add extra water and recook at the end if that’s the case.

6. Once everything is cooked: add 2 tbsp of vegan butter then mix!

7. To eat this I like to add more soya sauce — you can always add more salt to the rice when cooking it, but you can’t take it away, so this is why I like to add it to taste when I go to eat it.

Rice Cooker Corn Rice

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• Does this work in every rice cooker? Yes! I use a Zojirushi, which has a specific “mixed” setting for recipes like this. If you’re using a single setting rice cooker — one that only has an “on” button — then make sure to add extra water as the corn and tofu take a bit of moisture away from the rice. Try adding about 1.25 times the amount you would use for when you make plain white rice. If it comes out too mushy, try adding less water. If it’s too hard, add more water. You might need to engage in some trial and error as it can be rice cooker dependent.

• Can I make this on the stove? Yes! Add a bit of extra water, relative to what you would use for plain white rice, as the corn and tofu take a bit of moisture away from the rice. If it comes out too hard then you can always add a bit more water and cook the rice for longer.

• Can I make this in an instant pot? Yes! Add a bit of extra water as the corn and tofu take a bit of moisture away from the rice. 1.1 to 1.25 times the amount you would use for plain white rice should work.

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• Shaoxing cooking wine: You can omit this, or use sake, or white wine as a 1:1 replacement. You could also use 1/2 tbsp white vinegar or apple cider vinegar to replace the 1 tbsp of Shaoxing cooking wine that the recipe calls for.

• White rice: You can use brown rice if you like, but keep in mind that brown rice requires more water than white rice.

• Soya sauce: If you’d prefer to, you can omit the soya sauce and use salt. So you would then use 1 tbsp + 1 tsp of salt for the recipe.

• Vegan butter: You can omit this, but trust me it tastes best with it! Substituting in coconut oil or olive oil would work, keeping in mind the taste would change slightly.

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Ok, I hope you like the new format :) Let me know what you think please!