- 2 ears of corn
- 3 cups Japanese rice
- 2 tsp salt
- Rinse the rice until water runs clear.
- Drain the rice into a colander and set aside until the color of the rice changes from translucent to white, or about 15 minutes.
- Meanwhile, boil the corn in salted water until tender. Allow to cool to room temperature before cutting the kernels off of the cob. Set aside.
- Measure the rice again, as it has expanded while in the colander.
- If preparing rice using a rice cooker, add the rice to the cooker and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the rice cooker. Add salt and cook the rice as usual. If preparing rice using the stovetop, add the rice to a pot and add the equivalent amount of water. If the 3 cups of rice expanded to 4 cups, add 4 cups of water to the pot. Add salt. Put a heavy lid and bring the pot to boil over medium-high heat. Once the pot starts to boil, let it boil for 2 minutes over medium-high heat. You may see some steam or some liquid seeping out from under the lid. This is normal. After 2 minutes, turn off the heat and allow to steam for 15 minutes. Do not remove the lid until 15 minutes have passed.
- After the rice has cooked, add the corn. Stir to combine and serve immediately.