Sweetcorn takikomi-gohan

Soak 1 hr

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Step 1

Wash the rice in cold water five times, draining and refreshing the water each time. Tip the rice out into a colander, transfer to a pot, add 650ml fresh water to cover and leave to soak for about an hour.

Step 2

Remove and discard the husk from the corn cob (if using), then cut the cob in half. Stand each cob half upright on a board and run a sharp knife down its length, to scrape off the kernels, then set aside both the kernels and the two cob halves. Add the salt to the rice pot and give it a quick stir. Put the corn kernels and the stripped cobs on top of the rice, cover and bring to a boil over a medium heat (or cook it in a rice cooker). There is no need to lift the lid at any point, because you will know it's boiling when you can hear the rice bubbling, or when the bubbles lift up the lid. The moment the pot comes to a boil, turn the heat down to low and leave to cook gently for 10-15 minutes (if at any stage you lift the lid to see how the rice is doing, once you've put the lid back on, give it a little boost on a high heat for 10 seconds). Once the time is up, turn off the heat, leave the rice to steam, still covered, for a further 10 minutes, then discard the corn cobs and stir to mix the rice from the bottom of the pot with the corn and rice at the top. Stir in a knob of butter, sake, bonito flakes, curry or spice powder, or a combination of them, and serve hot.