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Add the rice and the appropriate amount of water to a pot and bring it to a boil. Then, reduce the heat to low and cover the pot. Let the rice simmer for about 20 minutes, or until all the water has been absorbed. Remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the rice to steam.


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Add the rice and water to the rice cooker in a 4:1 ratio, respectively. Press the "Cook" or "Start" button. When the rice is cooked, let it rest for 10 minutes before opening the lid. Open the lid and gently mix the rice with a rice paddle. Close the lid and let it steam for another 10 minutes.


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Look at the bag for "product of" as Japanese rice for US consumers is often Japan rice seed grown in California with Kanji and other Japanese names written on the bag. Not the same due to water quality, quantity, and other factors including climate growing seasons length and soil nutrient content.


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Ayanishiki is one of the highest quality short grain koshihikari rice grown in Japan with an aromatic flavor and beautiful texture unmatched by any other rice. This koshihikari rice is grown on fertile soil rich in nutrients, which is a very important factor that gives this rice its texture and flavor. This rice is used and highly sought after by sushi experts to complement their fresh fish.


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You can cook the rice in a rice cooker, pot, InstantPot, or donabe. Make sure to measure the rice and water in a rice cup correctly. The general ratio is 1.2 cups of water for every 1 cup of rice. Once cooked, gently fluff the rice with a rice paddle in a folding and sideways cutting motion.


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Wash 1½ cups of AYANISHIKI and drain well using a strainer. Place rice in a medium saucepan and add 2 cups of water. Bring to a soft boil, then reduce heat to low. Cover and simmer for 20 minutes, or until moisture is absorbed. Remove from heat and let stand covered for 10 minutes. Fluff and serve. Makes about 4 cups cooked rice or 6 ( cup.