with Smoked Salmon & Lemon Yoghurt

If you don’t own a waffle machine you could still make these rice waffles by cooking flattened rice patties in a frying pan until golden brown and crispy on both sides.

1 cup sushi rice or sticky Thai rice

1½ cups cold water

Finely grated zest of 1 lemon

½ cup thick Greek-style yoghurt 200g cold smoked salmon slices Fried shallots (available from Asian food

stores and supermarkets) Handful of rocket leaves

Wash the rice 3 times in cold water then drain well and transfer to a pot. Add the cold water, cover and leave to soak for 30 minutes.

Uncover the pot, set over a high heat and bring to a boil. As soon as it boils, cover the pot again, turn the heat down to low and simmer for 15 minutes. Remove the pot from the heat, use a fork to fluff up the rice and season with salt and pepper. Cover the pot and set aside for 15 minutes.

Preheat the oven to 120°C. Preheat a waffle iron on high.

Brush both sides of the waffle iron with oil. Using damp hands to stop the rice from sticking, form the rice into 4 equal balls. Place a flattened ball of rice in the centre of the waffle maker, close the lid, pressing down gently, and cook for about 5 minutes or until golden brown. Repeat with remaining rice balls. Keep the rice waffles warm in the oven, sitting on an oven tray, while making the remaining waffles.

Mix the lemon zest into the yoghurt. To serve, top each rice waffle with 2-3 slices of salmon, a dollop of lemon yoghurt, a scattering of shallots and a few rocket leaves. Serves 4