HOW TO MAKE SUSHI RICE

Step 1: You will need:
3 cups (750ml) sushi rice 3 1⁄3 cups (830ml) water ½ cups (120ml) rice vinegar ¼ cups (60ml) sugar ½ tsp salt 1 tbsp dashi- concentrated or powdered fish stock 1 small saucepan 1 large saucepan with a lid 1 spoon 1 large flat bottomed bowl, preferably wooden 1 flat spatula, plastic or wood 1 fan 1 large glass bowl

1. Step 2: Rinse the rice

   Put the three cups of rice in a large bowl. Lightly rinse by adding enough cold water to half fill the bowl and swill it around with the rice. Pour the water off. Scrunch the rice about in the bowl with your hand. Then rinse, swill and drain again and repeat the scrunching action. Keep following this pattern until the water is almost clear - this could take 3 or 4 attempts. Transfer the rinsed rice into a large saucepan. Pour in 3 and a third cups of water and leave it to soak for at least 30 minutes. As it soaks, the rice will become whiter, and the water will appear clearer.

2. Step 3: Prepare the sushi vinegar

   Put half a cup of rice vinegar, quarter of a cup of sugar, a pinch of salt and a teaspoon of powdered Dashi into the small saucepan.
   
   Heat gently and stir to ensure that the sugar and salt dissolve. Don't let the mixture boil as this will impair the flavour, only heat long enough to completely dissolve all the ingredients. Then turn off the heat, and leave it to cool while you prepare the rice.

3. Step 4: Cook the rice

   Put the pan on the hob with the lid securely on top, and turn the heat to high.
   
   Avoid lifting the lid at all times through out the cooking process as this will allow the steam to escape
   
   When the rice begins to boil reduce the heat and leave to simmer for fifteen minutes.
   
   After the fifteen minutes are up, turn off the heat and leave the rice to stand for another 15 minutes.

4. Step 5: Stir in the sushi vinegar

   Transfer the rice into a large wooden bowl.
   
   Pour over the sushi vinegar. Use the spatula in a cutting motion to fold the mixture into the rice. While you are folding use your other hand to fan the rice. Keep fanning and folding until the rice has reached room temperature. This could take up to 10 minutes.

5. Step 6: Ready to serve

   It's best to use the rice immediately. It should be shiny and sticky, with each grain separated and not mashed together. It should be used at room temperature. If you don't need it straight away, cover the bowl with a damp cloth. This will prevent it from becoming too hard.

6. Done

   You are now ready to start experimenting with sushi recipes. You'll find many on the VideoJug.com website.

HOW TO MAKE RICE PUDDING

Delicious plain, but even better when combined with a fruit puree or a huge blob of jam, rice pudding is one of the simplest desserts that you could ever wish to make for your baby.

Step : You will need
50 g pudding rice 570 ml baby's usual milk 50 g caster sugar 3 drops vanilla essenc

1. Step 1: Rice Pudding

   Mix the milk with the rice, sugar and the drops of vanilla essence in a bowl and stir together well. Transfer to a suitable dish depending on which cooking method you are going to use.

2. 
   If using a microwave set to high (in a 600 watt microwave, less in a higher powered oven) and cook uncovered for 40 mins. Stir well at regular intervals to avoid the pudding sticking together too much or overflowing!

3. 
   If using a conventional oven, place the mixed ingredients into a buttered, ovenproof dish, cover with foil and place on the middle shelf of a pre-heated oven to 160 degrees centigrade. Cook for one and a half to two hours, stirring once or twice.

HOW TO MAKE WHITE SAUCE

How To Make White Sauce. This simple white cheese sauce recipe is easy to make.

You will need

1. Step 1: Mix ingredients

   Simply place all the ingredients together in a heavy-bottomed pan. The milk must be cold or you will get lumpy sauce.

2. Step 2: Warm

   Place the pan over a medium heat, whisking all the time until the sauce starts to thicken. Reduce the heat and simmer gently for about 5 minutes, stirring occasionally.