「PREP」Wash the rice in cold water and drain, following the method described here. Set aside for 15 to 30 minutes. Shell the peas while waiting.
Put the washed rice into a heavy bottomed pot and add the water, sake, salt, shelled peas and kombu. Cover with a lid and cook as usual, making sure to allow enough time for it to steam after cooking.
When it’s ready, remove the lid and stir to fluff up the rice. If using canned or cooked from dried/frozen peas, mix them in now! Serve warm, like the sun in springtime :)