• Green peas (sugar snap peas)200–250g (80–100g net)
• Short-grain rice2 cups
• Kombu (kelp)1 piece (2 inches)
• ★Salt1 tsp
• ★Green pea cooking liquid200 ml

1. 1

   Shell the green peas and boil them in hot salted water (with 1/2 tsp salt, enough to completely submerge the peas) for 4–5 minutes.

2. 2

   Taste a pea to check for your preferred texture, then remove from heat. Leave the peas in the cooking liquid to cool completely—this prevents wrinkles.

3. 3

   Rinse the rice and drain it in a colander. Once the peas have cooled, strain 200 ml of cooking liquid into the rice cooker and add the remaining water needed.

4. 4

   Add the kombu and 1/2 tsp salt to the rice cooker and cook. Keep the remaining peas in their cooking liquid until the rice finishes cooking.

5. 5

   Once the rice is cooked, remove the kombu. Drain the peas in a colander, then gently fold them into the hot rice.

6. 6

   Mix carefully without breaking the peas to complete this delicate, fragrant green pea rice.

The key to plump peas is keeping them in the cooking liquid until completely cooled. Drain the peas just before the rice finishes cooking. Using the cooking liquid infuses the rice with pea flavor.

• Calories180 kcal
• Protein6 g
• Fat0.5 g
• Carbs38 g
• Sodium0.8 g