A delightful blend of warm and cool ingredients comes together in this simple rice dish that pairs buttery rice with a chilled cucumber sauce, tangy pickles, and soft-centered eggs. This refreshing combination works well for both a quick summer lunch and an easy weeknight dinner, offering a comforting balance between temperatures and textures.
To prepare this dish, begin with the pickled cucumbers. Slice 200 grams of baby cucumbers into rounds and sprinkle them with a teaspoon of flaky sea salt in a heatproof bowl. Separately, dissolve three tablespoons of caster sugar in 75 milliliters of freshly boiled water mixed with white-wine vinegar, then pour over the cucumbers to pickle them while you continue with the rest of the meal.
For the rice and eggs, rinse 200 grams of Japanese short-grain rice under cold water until the water runs clear. Cook the rice in a rice cooker or in a saucepan with 250 milliliters of cold water and a pinch of salt. Once boiling, reduce the heat, cover, and let it cook for eight minutes, then leave it covered off the heat for another ten minutes. Meanwhile, boil two medium eggs for seven minutes, then rinse under cold water and peel.
Next, create the cucumber sauce by blending a large peeled and deseeded cucumber with 100 grams of crème fraîche, a generous pinch of flaky salt, and a garlic clove until smooth. Chill the sauce in the refrigerator with an ice cube to keep it cold. Drain the pickled cucumbers and toss them with a tablespoon of olive oil, chopped dill, and half a teaspoon of dried mint for added flavor.
To assemble the dish, divide the warm rice between two bowls, allowing 40 grams of soft salted butter to melt over it. Spoon the chilled cucumber sauce around the rice and add the pickled cucumbers. Halve the eggs and place them on top, finishing with finely sliced spring onions, salt, and freshly ground black pepper. Serve immediately to enjoy the contrasting warmth of the rice and eggs with the coolness of the cucumber sauce and crisp pickles, resulting in a light yet satisfying meal.