Do you like rice porridge? It's called okayu or kayu in Japan and is known as an easily digestible dish. I like simple okayu seasoned with salt, but you can make it more nutritious by cooking with chicken, vegetables, and so on, or adding lots of toppings. I sometimes make okayu for breakfast when I don't have much appetite in the hot weather. It's really easy on our stomachs.
Yield: 2 servings
Ingredients:
- 1/2 cup Japanese rice (short grain rice)
- 3 cups water (adjust the amount of water based on your preference)
- 1/2 tsp salt
- for toppings (optional):
- chopped green onion
- sesame seeds
- umeboshi (ume pickles)
Preparation:
Wash Japanese rice and drain. Put water and rice in a heavy bottomed pot or earthenware pot. Leave it for about 30 minutes. Cover the pot and put it on medium-high heat and bring to a boil. Turn down the heat to low and cook the rice for about 30 minutes. Stop the heat and let it steam for about 10 minutes. Season with salt. Serve into individual rice bowls. Put toppings, such as chopped green onion, sesame seeds, or/and umeboshi if you would like.
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