*If you don’t have a rice cooker, the rice can also be steamed over the stove. Add the rice and stock to a pot and bring to a boil over medium high heat. Once bubbles start forming at the surface, turn the heat down to low, give the rice a stir and continue cooking for another 15 minutes covered. Once the rice has absorbed all of the poaching broth, remove from heat and allow to sit covered for about 3-5 minutes. Then, fluff the rice with chopsticks as you would after steaming it in a rice cooker.