Takikomigohan is rice that is cooked in the pot with toppings that steam the same time with rice. Takikomigohan is a nice way to add variety to the table. This very simple example is fava beans that have been shucked and added to the pot just before steaming. The tip is to be careful when mixing the rice after it has steamed as the fava beans are very soft and will break up. This same dish can be made with edamame (fresh soybeans) or green peas.
1 cup Japanese rice
1 cup water
1/3 cup fresh fava beans
Wash the rice until the water runs clear. Set aside in a strainer so excess water drains and set aside until the rice turns white (usually about 15 minutes). Add the rice to the pot, add water and top with fava beans. Cook on high for ten minutes. Lower heat to medium for another two minutes. Remove from heat and allow to sit in the pot for another ten minutes.
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