Stove Top Cooking

1 (285 g) cup Kokuho rice
1 ¾ cups (425 ml) water

Equipment: 2-quart (2-litre) saucepan

Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Let soak in cold water for 30 minutes. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter in the saucepan for extra flavour.

Combine water and rice in saucepan.
Bring to full boil.
Turn heat to lowest and cover – do not remove lid.
Simmer for 10 to 15 minutes, or until all the liquid is absorbed.
When ready, turn off heat and stir lightly.
Let rice rest for 10 to 15 minutes.
Fluff with fork or rice paddle before serving.

Rice Cooker

1 cup (285 g) Kokuho rice
1 ¾ cup (425 ml) water

Equipment: electronic rice cooker

Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Add 1 tsp (4 g) of butter for extra flavour.

Combine water and rice in cooking pan.
Push rice cooker button and wait until the light turns off. It should take approximately 35 minutes.
When ready, let rice rest for 10 to 15 minutes.
Fluff with fork before serving.

Microwave

1 cup (285 g) Kokuho rice
1 ¾ cup (425 ml) water

Equipment: 2-quart (2-litre) microwave-proof baking dish

Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter for extra flavour.

Combine water and rice in baking dish.
Cover and cook on HIGH for 5 minutes.
Cook on MEDIUM for 20 minutes. If the liquid is not fully absorbed, repeat in 2-minute increments.
When ready, let rice rest for 10 to 15 minutes.
Fluff with fork before serving.

Sushi

1 cup (285 g) Kokuho rice
1 ¾ cups (425 ml) water
2 tbsp (25 ml) rice vinegar/mirin
2 tbsp (12 g)gsugar
1 tsp (4 g) salt 

Equipment: large pot

Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Let soak for 30 minutes.

Combine water and rice in pot.
Bring to full boil.
Turn heat to lowest and cover for approximately 20 minutes – do not remove lid.
Remove from heat and let rest for 20 minutes – do not remove lid.
Remove rice from pot and transfer to wooden container.
Combine rice vinegar and sugar.
Fold and mix vinegar mix into rice, taking care not to smash or break the grains.
Fan the rice to cool.
Do not use sushi rice until it cools to room temperature.
Add salt if desired.