Wash the rice and let it soak in water for about 30 minutes.
Cut the raw corn on the cob in half. Stand it upright and use a knife to scrape off the kernels.
Place the rice from Step 1, the sake, and the salt into the rice cooker bowl. Add water until it reaches the appropriate measurement line and lightly stir it all together.
Add the kernels of corn to Step 3 and place the cobs on top. Cook as usual.
Optional: Once cooked, mix in some butter and let it steam for 5 more minutes.
Story Behind this Recipe
My in-laws (who are farmers) send us tons of corn on the cob every year. Since it's fresh and in season, it tastes delicious when boiled and seasoned simply with salt, but we always look forward to cooking it with rice.
The cobs add really good flavor to rice when cooked together. My younger sister, who is a very good cook, taught me that trick. Use as much or as little butter as you want! Of course, it also tastes great without any butter at all.