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
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