１Rinse the rice, drain and place in a rice cooker. Add the water and let it stand for 30 minutes. ２To prepare the pickled ume water, remove the pits from the ume and soak the ume in the water for a while. When the ume pulp softens, strain and mix with the water. ３Separate each clove from the lily bulbs. Slice off any stained areas, rinse and soak in water with a little vinegar.

１Add the ume water and sake to the rice, mix and turn the rice cooker on to cook in the same way you cook regular rice. ２When 1 boils and starts to steam, quickly add the drained lily bulb to the rice cooker, cover again and continue cooking until it shuts off automatically. ３After the rice cooker turns off, allow enough time for the rice to settle by its own heat. Then, lightly mix all the ingredients together. ４Serve in individual bowls.