Rinse and drain 1½ dry cups uncooked Japanese medium grain or haiga rice for 30 mins, then add to the rice cooker inner pot. Cover with 1 ¾ cups chicken broth, 1 Tbsp sake, and 1 tsp soy (the combined rice and liquid should meet the “2” line mark on the inside of the rice cooker inner pot). Use rice cooker as normal (setting to “cook” and waiting for the cooker to switch to “warm”). Once rice cooker stops emitting steam, add 1 ½ dry cups of frozen peas, close rice cooker lid, and leave alone for a few minutes. Lightly season with salt before serving. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes, available on Amazon at http://a.co/0Vom0gh (May 2015)
Variation 1: We made this with 2 rice cooker cups jasmine rice. After rinsing the rice, we added 1 cup unsalted chicken broth, 1 Tbsp sake, and 1 tsp soy sauce. We then carefully added water until the combined rice and liquid reached the “2” line mark in the rice cooker. We then followed the instructions as described above. (June 2021)
Cooking Adventures 