Corn Rice with the Silky Strings

• 700 grams White rice
• 1 the same amount as the rice or very slighly less Water
• 1 tbsp Sake
• 1 dash Salt
• 5 cm Kombu
• 1 Corn on the cob

1. Peel off the husk of the corn and cut the corn into 5 cm pieces.
2. Remove the kernels from the corncob and chop the silky strings into 1 cm lengths.
3. Wash the rice and lightly mix it together with the A ingredients in a pot.
4. Add the corn kernels, silky strings and the corncob and leave the ingredients to absorb the liquid for 30 minutes.
5. Place the pot over high heat and once the mixture has boiled turn the heat to low-medium.
6. Cook the rice for 6-7 minutes and turn the heat back to high for the final 10 seconds.
7. Turn off the heat.
8. Leave the rice to steam for 10 minutes then remove the corncob and kombu.
9. Use a wooden ladle to roughly mix up the rice and corn.
10. It's ready.

white rice, same amount, sake, salt

Taken from cookpad.com/us/recipes/145634-corn-rice-with-the-silky-strings (may not work)