When cooking on a weeknight, it’s easy to forget that sometimes experimenting with temperature is as important as flavour. Hot things combined with very cold things are exceptionally refreshing in the summer, and also make the mundane more exciting and playful. This dish of hot rice, hot butter, cold cucumber sauce, hot egg and cold pickles might sound, well, a bit weird, but I promise it’s delicious, comforting and also cooling.Cucumber rice with fudgy eggsPrep 10 min
Cook 30 min
Serves 2200g Japanese short-grain riceSalt and black pepper
2 medium eggs40g soft salted butter
3 spring onions, trimmed and finely slicedFor the pickled cucumbers200g baby cucumbers, or the same quantity of a large cucumber1 tsp flaky sea salt3 tbsp caster sugar
