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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.