Nutty and Fragrant Corn Rice with Shio-Koji

• 700 grams Plain cooked rice
• 1 Corn on the cob
• 2 tbsp Shio-koji (Salt-fermented rice malt)

1. Rinse the uncooked rice, and leave to soak in water for 30 minutes.
2. Put the drained rice in the rice cooker and add water up to the 2 cup mark.
3. Add shio-koji and mix well.
4. Scrape the kernels off the corn cob with a knife.
5. Roughly chop the kernels for a fragrant nutty finish.
6. Put the chopped kernels on top of the rice in the rice cooker, and switch on the cooker.
7. The combination of slightly burned crispy rice and corn is wonderful!
8. You can cook the rice in a pot, too (which will produce crispy bits at the bottom).

rice, koji

Taken from cookpad.com/us/recipes/146174-nutty-and-fragrant-corn-rice-with-shio-koji (may not work)