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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 (preferably a pan that has a tight fitting glass lid). For rice cooker, add the recommended amount of water suggested by the rice cooker 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. Make sure not to lift the lid while the rice is cooking.
Once cooked through, remove from heat and allow to naturally steam with the lid still firmly on for 10 minutes before fluffing with a fork or rice paddle.
To the pot add the edamame, scallions, lime zest, and juice. Use a paddle to stir all the ingredients together until well combined. Taste and add additional salt or extra lime juice as needed before enjoying.