Rice
Photography Manja Wachsmuth.
INGREDIENTS
1½ cups short grain sushi rice
1½ cups cold water
1 teaspoon dashi stock powder
METHOD
Put rice in a deep bowl and wash in several changes of cold water until the water is clear. Drain well.
Put the rice and water in a medium saucepan and leave for 30 minutes.
Add the dashi stock and bring to the boil. Stir then cover tightly and cook over a low heat for 20 minutes. A simmer mat is perfect for cooking rice.
Remove from the heat and leave, covered, for 10 minutes before serving. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.