Rice
Photography by 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
Related Content
latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.