This is the love child of Italian risi e bisi and my beloved congee.
Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo Assistant: Sophie BronzePhotograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo Assistant: Sophie BronzeA comforting mishmash of east and west: shortgrain rice and peas from Italy, cooked in a miso and ginger broth, and topped with a minty dressingand my beloved congee.
Put four tablespoons of oil in a casserole pot on a medium heat and, once it’s hot, add the sliced spring onions and salt, and cook, stirring, for three or four minutes, until softened. Add the rice and ginger, stir to coat the rice in the oil, then pour in the miso stock and bring to a simmer.Add the peas, cook for a further five minutes, then stir in the white pepper. By this point, the rice should be starchy but creamy, soft and almost soupy.
While the rice is cooking, make the mint and sesame oil. Put the mint, rice vinegar, toasted sesame oil and a tablespoon of rapeseed oil in a small bowl and stir to combine.
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