Place the rice into a small dutch oven and cover with water. Stir the rice with your hand, then pour as much of the water away as you can without tipping the rice out of the pot. Repeat 3 times, then top up with water so that the level is about 2cm above the top of the rice.

Cut the corn in half and strip the kernels from the cob. Place on top of the rice in the pot and scatter with salt. Add the two halves of the cob to the pot as well. Over a medium-high heat, bring the pot to the boil, then continue to boil for around 5 minutes until the water level reaches the top of the rice (the rice will expand). Reduce the heat to very low, cover the pot with a lid and cook for 12 minutes. Turn off the heat and stand for 5 more minutes without opening the lid. 

While the rice is cooking, cook the peas according to the packet directions (microwaving is fine). Remove the corn cobs from the rice and discard. Stir the peas through the cooked rice and corn kernels and stand uncovered for about 2 minutes to allow any excess steam to escape before serving.

Adam's tip: The general rule when cooking rice for Asian dishes is that you don't add salt unless other ingredients are added as well. Plain white rice takes seasoning from the dishes it's served with, but when other ingredients are added, the rice becomes a dish in itself and needs to be seasoned. 

Also try: Adam Liaw's coffee-braised pork with sesame sauce

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.