Rice Cooker Preparation
We recommend using a rice cooker to prepare your Shoto for optimal taste and texture. Because we Kapika polish our rice kernels, there's no need to rinse your rice. Just follow the directions for your rice cooker.
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Stove Top Preparation
Shoto White: We recommend 1.1 cups of water for every capful of Shoto White. After your water comes to a boil, cover with a lid and cook on low heat for 20 minutes.
Shoto Brown: We recommend 1.75 cups of water for every capful of Shoto Brown. After your water comes to a boil, cover with a lid and cook on low heat for 40 minutes.
