Japanese Rice Porridge (Okayu)

1. Gather all the ingredients. I follow a rice-to-water ratio of 1 to 5 for a thicker consistency in this recipe; to adjust for a runnier consistency, please see the Notes at the end of the recipe card.
2. Rinse ¼ cup uncooked Japanese short-grain white rice in water, then drain. Repeat until the water runs clear. Drain into a colander and shake off the excess water.
3. Add the well-drained rice and 250 ml water to a heavy-bottomed pot or a donabe earthenware pot, as I have here. If cooking in a donabe, use a towel to wipe off any excess water on the bottom of the pot (or else it may crack under heat). Tip: Select a cooking pot with plenty of room for the rice and water to cook without boiling over.
4. Soak the rice for at least 30 minutes.

To Cook the Rice Porridge

1. Cover the pot and bring to a boil over high heat.
2. Once 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 a spoon, making sure the rice does not stick to the bottom of the pot.
3. Then, cover with the lid and gently simmer the rice for 30 minutes. During this time, I do not open the lid or mix the rice. 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 mine, you may want to leave the lid slightly ajar so the water doesn’t boil over. Tip: If you are worried, you can take a quick peek to make sure there’s enough water so the rice doesn’t burn on the bottom of the pot. If necessary, you can stir the rice or add a bit of hot water. Otherwise, don’t stir the rice because that may break the rice grains.

To Steam and Serve

1. After 30 minutes, turn off the heat and let it steam with the lid on for 10 minutes. The rice porridge should be soft and thick. If you want to add a beaten egg or salt, this is the time to mix it in. I keep this recipe plain and simple. Serve in individual rice bowls and garnish with toppings of your choice. Common toppings include chopped green onion/scallion, umeboshi (Japanese pickled plums), toasted white sesame seeds, shredded nori seaweed (kizami nori), Homemade Japanese Salted Salmon, and mitsuba (Japanese parsley).

To Store

1. You can keep the leftovers in an airtight container and keep them for 2 days in the refrigerator or for up to a month in the freezer.