Chef Rosie Mackean has unveiled a new recipe for cucumber rice with fudgy eggs, designed to offer a refreshing and comforting meal for weeknights. The dish incorporates a mix of hot and cold elements, such as hot rice and eggs alongside cold cucumber sauce and pickles.
The recipe, which serves two, has a preparation time of 10 minutes and a cooking time of 30 minutes. It includes ingredients such as Japanese short-grain rice, medium eggs, soft salted butter, spring onions, baby cucumbers, creme fraiche, and fresh dill.
This recipe is part of Mackean's book, "Good Time Cooking: Show-Stopping Menus for Easy Entertaining," published by Pavilion Books.