Okayu (Japanese Rice Porridge)
Okayu—Japanese rice porridge—is a comforting dish of rice and water. Easy to digest, it is commonly eaten when someone is recovering from an illness.
- Serves: 2 persons
- ½cup Japanese rice (short grain rice)
- 3cups water (adjust the amount of water-based on how thick you like the porridge)
- ½tsp. salt
- Optional: green onion (chopped)
- Optional: sesame seeds
- Optional: umeboshi ( ume pickles )
Step 1Gather the ingredients.
Step 2Wash the rice and drain well. Put 3 cups of water and the rice in a heavy-bottomed pot or earthenware pot. Let sit for about 30 minutes.
Step 3Cover the pot, put over medium-high heat, and bring to a boil. Turn the heat down to low and cook the rice for about 30 minutes. Turn off the heat, leave the pot covered, and let steam for about 10 minutes.
Step 4Place the desired toppings in separate bowls. Season the okayu with salt. Spoon into individual rice bowls and serve with toppings on the side.