Japanese Rice Porridge (Okayu)

• 50 g uncooked Japanese short-grain rice (¼ cup)
• 250 ml water (1 cup + 2 tsp)

*1 to 5 rice-to-water ratio
 

Rinse the rice in water, then drain. Repeat until the water runs clear. Soak the rice in the pot for at least 30 minutes. After 30 minutes, drain the water completely. Then add 250 ml of water into the pot. Cover the pot and bring to a boil over high heat. When boiling, lower the heat to the stove’s lowest setting (make sure to use the right size of stove burner for your pot size). Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.


Cover the lid and simmer the rice for 30 minutes (Tip: With a good size pot and the lowest heat on the stove, the water should not boil over. If you cook with more water or your pot is smaller than my pot, you may want to cover the lid at a slight angle so the water doesn’t boil over). During this time, I never open the lid or mix the rice. (Tip: If you are worried, you can take a quick peek and make sure there’s enough water so the rice doesn’t burn the bottom of the pot. If necessary, you can stir the pot or add “hot” water. Otherwise, don’t touch the rice because you would end up breaking the nice shape of rice kernels.)


After 30 minutes, turn off the heat and let it steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add. I keep this recipe plain and simple. Serve into the individual rice bowls and garnish and put toppings of your choice.


Toppings Choices if you wish:

• Shredded Japanese Salted Salmon
• Umeboshi (Japanese pickled plum)
• green onion/scallion Chopped
• shredded nori seaweed (kizami nori)
• toasted white sesame seeds
• Mitsuba (Japanese parsley) (for garnish)

Using Cooked Rice: Add rice and 2-3 times water in the pot. Cook stirring over medium-low heat. Adjust the consistency by adding more water. 

  Source: Just One Cook