Serves 4 rice 2 cups water 1 1/2 cups Ume water pickled ume 2 large pieces water 1/2 cup lily bulbs 2 sake 1 tablespoon vinegar small amount

１.Rinse the rice, drain and place it in a rice cooker with the water. Set aside for 30 minutes. ２.To prepare ume water, remove the pits from the pickled ume and soak the meat of the fruit in water for a while. When the ume becomes soft, strain it and mix it in with the water in which it was soaked in. ３.Separate the lily bulbs into smaller pieces, remove any discolored areas and rinse them. Soak them in water with a little vinegar.

１.Add the ume water and sake to the rice cooker. Mix all the ingredients together and turn on the rice cooker just as when you cook regular rice.
２.After1 begins to boil and steam, quickly add the drained lily bulbs. Cover again and let it cook until the rice cooker turns off.
３.After the rice cooker turns off, leave the cover on for a while to let it settle. Then, mix the entire ingredients lightly. ４.Serve in individual bowls.
Lily bulbs taste good in winter. When you cook this rice in winter, you may want to presoak the rice in water for approx. one hour so that the rice absorbs more water.