Bring a large pot of water to a boil over medium-high. Add edamame, and cook until tender and bright green, about 2 minutes. Using a slotted spoon, transfer edamame to a bowl of ice water for 5 minutes. Return water to a boil. Add rice; cook, uncovered, stirring occasionally, until tender, 22 to 26 minutes. Drain rice, and cool about 10 minutes.