A delightful rice dish brings together the comforting warmth of buttery rice and the refreshing chill of cucumber sauce, complemented by tangy pickles and eggs with soft centers. This intriguing contrast between hot and cold elements offers a refreshing experience, making it an ideal choice for a quick summer lunch or a straightforward weeknight dinner.
Begin crafting this meal by preparing the pickled cucumbers. Slice 200 grams of baby cucumbers into rounds, then sprinkle them with a teaspoon of flaky sea salt and toss well. In a separate heatproof bowl, mix 75 ml of freshly boiled water with three tablespoons of caster sugar and white-wine vinegar. Pour this mixture over the cucumbers and allow them to marinate while you work on the rest of the dish.
For the rice, rinse 200 grams of Japanese short-grain rice under cold water until the water runs clear, then drain. Cook it in a rice cooker, or use a saucepan with 250 ml of cold water and a pinch of salt. Bring to a boil over medium heat, reduce to the lowest setting, cover, and cook for eight minutes. Remove from heat and let it sit covered for another 10 minutes. Meanwhile, prepare the cucumber sauce by blending a peeled and deseeded large cucumber with 100 grams of crème fraîche, a generous pinch of flaky salt, and a garlic clove until smooth. Refrigerate the sauce with an ice cube to maintain its chill.
For the eggs, bring a saucepan of water to a boil and cook two medium eggs for seven minutes. Once done, rinse them under cold running water and peel carefully. Drain the pickled cucumbers and mix them with a tablespoon of olive oil, a small handful of chopped fresh dill, and half a teaspoon of dried mint. To assemble, divide the warm rice between two bowls, place pieces of 40 grams of soft salted butter on top, allowing it to melt into the rice. Spoon the chilled cucumber sauce around the rice, then add the pickled cucumbers.
Finish the dish by halving the eggs and placing them on top of the rice. Sprinkle with finely sliced spring onions and season the eggs with salt and freshly ground black pepper. Serve immediately to enjoy the delightful contrast of warm rice and eggs against the crispness of the chilled cucumber sauce and pickles—a light, flavorful meal without the need for complex cooking techniques.