Mame Gohan, green pea rice, is a rice dish popular in spring time when peas are in season. You can put raw peas in the same pot as the rice and cook them together, but cooking separately makes the peas crisper and keeps their bright color.
You can watch our Steamed Rice video for more details if you are cooking rice in a pot. If you are using a Japanese rice cooker which uses a 180ml rice cup, use 2 cups of rice and water according to the machine’s instructions.
- 1 1/2 cup short-grain rice (or Calrose rice) (using 240ml cup)
- 2 1/4 cup water (540ml)
- 2-3 pieces (about 4"x1" each) dried Kombu seaweed
- 1 tsp salt
- 1/2 cup raw green peas
- Put rice in a bowl. Wash and pour water out, then repeat 2 more times. Place rice and water in a heavy pot. Add dried Kombu seaweed and salt and stir. Let it soak for 30 minutes.
- First cook rice without a lid at high heat until it boils. Stir and reduce heat to low. Then cook covered for 15 minutes. Let it stand (covered) for 10 minutes.
- While cooking rice, boil raw green peas with 2 pinches of salt in a pot for a minute or two. Strain water.
- When rice is done, discard Kombu, add cooked peas, and mix.