Corn and Cheese Pot Rice recipe - ingredients, nutrition and when to eat it
Corn and cheese pot rice is cooked in a pot with corn and cheese on top of the rice, then left to steam.
Corn and cheese pot rice is cooked in a pot with corn and cheese on top of the rice, then left to steam. Sweet corn and rich, melted cheese bring a little twist to familiar rice, making it a nice choice for lunch or dinner.
Rice bowls · 30 minutes to cook
Nutrition (per 335.5g serving): 503.7 kcal · protein 15.6g · carbohydrate 81g · fat 12.1g · sodium 297.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is already warm, add just 1 tablespoon of water when reheating to help keep it from getting mushy.
Tips: After adding the cheese, leave the lid on while the rice steams so the cheese melts smoothly.
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Ingredients (1 serving)
- White Rice — 210 g
- Corn — 60 g
- Mozzarella — 30 g
- Butter — 5 g
- Water — 30 ml
- Salt — 0.5 g