Rice three ways: a savoury ‘porridge’ topped with spicy oil and stir-fried Chinese leaves, a layered dish of tamarind-infused grains, chana dal and aromatic oil, and pumpkin rice fritters with chilli soured cream
For the sweet soy dressingPut the rice in a large, heatproof bowl, cover with 1.3 litres of just-boiled water and leave to soak for 30 minutes. Once soaked, use your hands gently to crush the rice in its water, until it’s roughly broken up.
Meanwhile, make the turmeric oil. Put the oil in a small saucepan on a medium heat, add all the sesame seeds and cook for two to three minutes, until the white sesame seeds are golden. Stir in the garlic and turmeric, cook, stirring constantly, for 30 seconds, then stir in the chilli flakes, spring onions, an eighth of a teaspoon of salt and a good grind of pepper, and take off the heat.
For the sweet soy sauce, return the saute pan to a medium-high heat, add the soy, maple syrup, star anise and 60ml water, and cook for two to three minutes, until bubbling. Take off the heat, remove and discard the star anise, then set aside.
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