• Rinse the rice in several changes of water and then completely drain off the water
• I use the cup that comes with the rice cooker, which is slightly smaller than the U.S. Standard cup measurement. Whatever cup you use, make sure you use the same one to measure the rice and the liquid

Using rice cooker:

• Transfer the rice to inner pot of rice cooker. Add water and salt and stir to combine. I use white rice setting in my rice cooker

Using instant pot pressure cooker feature:

• Transfer the rice to inner pot of instant pot. Add water. Cover the lid. Turn the steam release valve to sealing. Press pressure cooker, then high pressure. Set timer to 3 minutes. When it's done, wait 10 minutes and then release pressure and proceed to moulding the cake

Using instant pot Rice feature:

• Transfer the rice to inner pot of instant pot. Add water and salt. Cover the lid. Turn the steam release valve to sealing. Press RICE and the time will automatically be set. When it's done, wait 10 minutes and then release pressure and proceed to moulding the cake

Moulding the cake:

• After it's done cooking, immediately transfer to a pan, about 7 or 8 inches square pan (bigger pan will yield shorter cake). Use the rice paddle or the back of the spoon to spread and really push the rice down to pack it. Repeat this process until all the rice is in 
• Once all the rice is in, use a parchment paper to cover the top of the rice and use your palms to gently push down all over the surface to ensure you really pack it down and to smooth the surface. You can also use a dough scraper to help you smooth the surface to make it nicely flat and even
• Let cool at room temperature for 3-4 hours or cover with plastic wrap and refrigerate for at least 1 hour before cutting