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Rinse and drain rice 3-5 times under cold water, or until the water runs mostly clear.
Add the drained rice to a rice cooker pot or a medium saucepan with a tight fitting glass lid.
For rice cooker, add the recommended amount of water suggested by the manufacturer. For stovetop, add 1 ½ cups water plus 3 tbsp of water plus a generous pinch of salt.
Place over medium high heat until the water comes to a rapid simmer.
Lower the heat to a gentle simmer, then top with the lid.
Cook for 13 minutes, or until the rice has absorbed all the water. Do not lift the lid while cooking.
Remove from heat and allow to naturally steam with the lid still firmly on for 10 minutes.
Fluff with a fork or rice paddle.
Add the edamame, scallions, lime zest, and juice to the pot.
Stir all the ingredients together until well combined.
Taste and add additional salt or extra lime juice as needed before serving.