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Japanese Rice Porridge (Okayu)
4.7 from 105 votes

Japanese Rice Porridge (Okayu)

Japanese Rice Porridge, or Okayu, uses short-grain white rice cooked with a high water ratio to produce a thick, creamy porridge. The rice is soaked before cooking, then simmered gently to break down the grains into a soft texture. It offers a soothing, mild-flavored base that can be topped with traditional garnishes like pickled plums, green onion, sesame seeds, and shredded seaweed.

Prep Time
5 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 1
Calories: 179 kcal
Course: Side Dish, Main Course
Cuisine: Japanese

Ingredients

  • ¼ cup Japanese short-grain white rice uncooked
  • 250 ml water (1 cup + 2 tsp; for cooking the rice)
For the Suggested Toppings
  • green onion chopped, or scallion
  • umeboshi Japanese pickled plums
  • white sesame seeds toasted
  • nori seaweed shredded aka kizami nori
  • salmon flaked, homemade Japanese salted style
  • mitsuba for garnish, Japanese parsley

Instructions

    Cup of Yum
  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.

Notes

  • Use a heavy-bottomed pot or donabe for even heat and to prevent sticking.
  • Adjust water for desired consistency: more water for thinner porridge, less for thicker.
  • To adapt cooked rice, add 2–3 times the water and cook while stirring until soft.

Nutrition Information

Calories 179kcal (9%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 3mg (0%) Potassium 38mg (1%) Fiber 1g (4%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 179

% Daily Value*

Calories 179kcal 9%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 3mg 0%
Potassium 38mg 1%
Fiber 1g 4%
Calcium 37mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.