I don have a rice cooker. How do I prepare Heirloom Varietal Kokuho Rose or Sho-Chiku-Bai Sweet Rice?
Heirloom Varietal Kokuho Rose® Rice (milled white) on the Stove-top Yield: approximately 3.5 cups cooked rice Place 1.5 cups of uncooked Heirloom Varietal Kokuho Rose in a good size bowl and under cool running water, swirl and agitate with your hand, then drain – repeat several times. Combine drained rice and 2 cups of room temperature purified water in a medium saucepan. Ideally, you’ll want to use a heavy-bottomed, non-stick pan with a tight-fitting, glass lid if available (the better to observe, as you do not want to remove the lid during the cooking process). Let the rice rest in the water 20 – 30 minutes. Do not drain. Place over heat without the lid, and quickly bring to a moderate boil (the water should be bubbling though not violently). Now, cover the pan with the lid, reduce the heat to low and simmer for approximately 20 minutes or until the water is mostly absorbed. (The rice will look moist, and the contents might be bubbling just a bit.) At this point, remove the pan from
