A delightful blend of warm and cold elements, this rice dish pairs buttery rice with a cool cucumber sauce, tangy pickles, and soft-centered eggs. The interplay of temperatures provides a refreshing yet satisfying meal, perfect for a quick summer lunch or a simple weeknight dinner.
The recipe, titled Cucumber Rice With Fudgy Eggs, requires a short preparation time of 10 minutes and a cooking time of 30 minutes, serving two people. To prepare the rice and eggs, you’ll need 200g of Japanese short-grain rice, two medium eggs, 40g of soft salted butter, and finely sliced spring onions, seasoned with salt and black pepper. For the pickled cucumbers, slice 200g of baby cucumbers into rounds and combine them with a teaspoon of flaky sea salt, 3 tablespoons of caster sugar, 75ml of white-wine vinegar, a tablespoon of olive oil, chopped fresh dill, and half a teaspoon of dried mint. For the sauce, blend a large peeled and deseeded cucumber with 100g of crème fraîche, a pinch of flaky salt, and a garlic clove, chilling the mixture with an ice cube.
Start by making the pickles: toss the sliced cucumbers with sea salt in a heatproof bowl. Then, dissolve the sugar in 75ml of freshly boiled water mixed with white-wine vinegar, and pour it over the cucumbers to pickle while you prep other components. Rinse the rice under cold water until it’s clear, then drain and cook it in either a rice cooker or a saucepan with 250ml of cold water and a pinch of salt. Boil over medium heat, reduce to low, cover, and cook for eight minutes. Remove from heat, keeping it covered for another 10 minutes to allow it to steam.
For the cucumber sauce, blend the prepared cucumber with crème fraîche, salt, and garlic until smooth. Keep it chilled in the fridge with an ice cube until serving. Meanwhile, boil a saucepan of water and cook the eggs for seven minutes before cooling them under running water and peeling them carefully. Drain the pickled cucumbers and mix them with olive oil, dill, and mint for a refreshing bite.
To serve, distribute the warm rice between two bowls, topping it with pieces of soft butter to melt gently. Spoon the chilled cucumber sauce around the rice and add the pickled cucumbers. Halve the eggs and place them on top, finishing with a sprinkle of sliced spring onions, salt, and freshly ground black pepper. This dish is best served immediately to enjoy the delightful contrast between the warm rice and eggs and the cool, crisp toppings, offering a light yet flavorful meal without the need for complex cooking techniques.