The only constant is the rice. I cannot get enough of short grain brown rice – so much more nubbly and delicious than regular whole grain rice or white rice – but I find it doesn’t cook quite like rice does normally. That’s to say, usually the unswerving rule when cooking rice is 1 part rice to 2 parts water. I have found that with short grain brown rice it is 1 part rice to 1½ parts water (despite what it says on the package). And even though I’ve given a measurement for the ginger, in reality, I just shave off slices with the vegetable peeler until I feel I have enough.
Raw radishes are my usual go-to, but I had some cold leftover roasted radishes, so that’s what you see in the picture. If you want to have them hot, just roast halved radishes, cut-side down, with a little oil in a hot oven (about 425°F) for 10 minutes.
Excerpted from Simply Nigella by Nigella Lawson. Recipes copyright © 2015 Nigella Lawson, Photography copyright © 2015 Keiko Oikawa. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.