Just a Little Butter: Corn and Edamame Rice

• 360 ml Uncooked white rice
• 1 Corn on the cob
• 1/2 tsp Salt
• 1/2 tbsp Soy sauce
• 1 5cm x 10 cm piece Kombu
• 1 Edamame (frozen is fine)
• 1/2 tbsp Butter

1. Rinse the rice, soak in water for about 30 minutes and drain.
2. Boil the edamame (if using frozen, defrost it).
3. Scrape the corn kernels off the cob.
4. (This is easier to do if you cut the corn cob in half, put it on its end and scrape downwards from the top.)
5. Put the rinsed and drained rice in the rice cooker, and add water up to the 2 cup mark.
6. Mix in the salt and soy sauce.
7. Put in the konbu seaweed and corn kernels, and cook as usual.
8. Take the edamame out of the pods.
9. When the rice is done, take the konbu seaweed out, add the edamame and butter, and mix in well to finish.

white rice, salt, soy sauce, edamame, butter

Taken from cookpad.com/us/recipes/154700-just-a-little-butter-corn-and-edamame-rice (may not work)