Japanese Rice Porridge (Okayu)
Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 1 cup Short grain rice
- 6 cups Water
- 1/2 teaspoon Salt
- 2 tablespoons Chopped green onions
- to taste Soy sauce
- for garnish Umeboshi (Japanese pickled plum)
Instructions:
- First, rinse the rice under cool water until the water runs clear.
- Place the washed rice and water in a large pot over medium heat. Add the salt. Allow the mixture to come to a simmer. Then, reduce the heat to low, cover, and let it cook for about 30 minutes.
- Stir occasionally, and more often as the porridge starts to thicken to prevent it from sticking to the bottom of the pot.
- After 30 minutes, the porridge should be thick and the rice grains should be broken down.
- Ladle the rice porridge into bowls and top with chopped green onions, a dash of soy sauce, and umeboshi. Serve hot.