Poached egg on rice. Again

Not again. Yes. Again.

I have managed to catch yet another cold this winter. I say winter; I mean whatever one can call summer in March…

Whatever it is, its calling for comfort food and a good opportunity to visit an old favorite, good old Poached egg on rice. Nothing beats this favorite.

Ever since I discovered the Japanese method for cooking rice that’s how I cook mine. the seasoning part I do my way. Cold pressed sunflower seed oil is magical, with a dominant flavor of sunflower seeds its not suitable for cooking, only seasoning. Mixed with a few drops of freshly squeezed lemon juice, the rice is ready to receive the egg like bread awaits butter.

This is my chicken soup, porridge and comfort all in one.

Poached egg on rice

Serves 1

1 cup short grain rice

1½ water

1 fresh egg, at room temperature

2 Tbs Cold pressed sunflower seed oil

1 Tbs freshly squeezed lemon juice

Sea salt, to taste

White peppercorns, freshly ground, to taste

Tahini

Put the rice in a heavy duty medium sized saucepan. Cover and bring to a boil. Reduce the heat and simmer for 12 minutes without lifting the lid. Remove from the heat and leave to rest for 5 minutes.

Transfer the rice to a large bowl. Add the oil, lemon juice, salt & pepper fluffing the rice using a spatula. Cover the bowl and prepare the poached egg.

For instructions on how to poach an egg check out this link.

place the poached egg on top of the rice and drizzle with tahini. You can also add caramelized onion, sautéed leek and fresh ginger, grated parmesan… the rice is your oyster.