Sushi Rice Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 100 g ( oz/½ scup) sushi rice
  • 60


Place the rice in a bowl and fill with cold running water. Use your fingers to agitate the rice and then pour off the water. Repeat 4–5 times to remove the excess starch.

Place the rice in a saucepan and add 800 ml (28