Ingredients
- 1/2 cup (120ml) white rice
- 3 1/2 (780ml) cup water
- 1/4 tsp salt
Instructions
- Wash rice, and put rice and water in a pot.
- Set on the stove at medium heat, add salt, and stir.
- When it has started boiling, partially cover with a a lid, and cook at low heat for another 30 minutes, stirring every 15 minutes.
- If porridge is not thick enough after 30 minutes, turn off heat, put the lid on and leave it for another 10 minutes.
- Served with an umeboshi or salt pickled Japanese plum.
Notes
- The ratio of rice to water is 1:6 or 7 depending how thick you want it.
- Consider adding an asian soup stock cube instead of the salt and serving it as an appetizer or light dinner.
- We commonly make this recipe with a HUE stock cube, dried coriander leaves, chili flakes and a little swirl of garlic oil before serving.
- Okayu is very similar to congee, it can be made using any rice of choice, but a short sushi or risotto rice grain works best.
- It was designed to feed many people on the least about of rice, it is commonly served to those feeling unwell due to it being very easy to digest.
- Unused, cold okayu can be reheated on the stove or with a microwave with the possible addition of some warm water.