HOW TO WEIGH COOKED RICE RECIPES

Steps:

• To make the rice, first wash it thoroughly in a sieve for 4 mins, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 540ml water.
• Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Leave the soaking water in the pan with the rice and bring to the boil, put the lid on, reduce the heat and simmer for 8 -9 mins. Turn the heat off and let it stand with the lid on for a further 5 mins. Do not lift the lid.
• While the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.
• Put the rice into a wide flat dish such as a sushi oke, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
• If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, put the flour in a food processor along with the salt and icing sugar. Blitz to combine. Add the butter and pulse in short bursts until it's the texture of fine breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to combine. Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins.
• Roll the pastry out on a lightly floured surface to around 25cm, and to the thickness of a £1 coin. Line a 20cm fluted tart tin with the pastry, leaving the pastry to overhang. Add a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down (use dried rice or lentils if you don’t have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated knife.
• For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. Leave to cool in the tin (or eat warm at this stage and leave out step 4).
• Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice and serve with cream or custard, if you like.