Rice Porridge (Okayu) | Just One Cookbook.com

Rice Porridge (Okayu)

Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: okayu, rice soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 1
Author: Nami
Simple and easy homemade Japanese rice porridge recipe. All you need is water and rice. Garnish with scallions, salted salmon, and nori, this homey, comforting dish will sure to keep you nourished and the chill at bay. 
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Ingredients

Toppings of your choice:

Instructions

  1. Gather all the ingredients.

    Rice Porridge Ingredients
  2. Rinse the rice in water, then drain. Repeat until the water runs clear.
    Rice Porridge 1
  3. Soak the rice in the pot for at least 30 minutes.
    Rice Porridge 2
  4. After 30 minutes, drain water completely.
    Rice Porridge 3
  5. Then add 250 ml of water into the pot.
    Rice Porridge 4
  6. Cover the pot and bring to a boil over high heat.
    Rice Porridge 5
  7. 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.
    Rice Porridge 6
  8. Cover the lid (See Note 2) and simmer the rice for 30 minutes. During this time, I never open the lid or mix the rice (See Note 3).
    Rice Porridge 7
  9. 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. Today I didn’t add anything and kept it simple. Serve into individual rice bowl and garnish and put toppings of your choice.

Recipe Notes

1: With the heavy bottomed pot, the heat is not as direct or strong as regular pot, so you can cook rice evenly.

2: I follow 1 to 5 rice-to-water ratio for my Okayu recipe. With good size pot, and the lowest heat on the stove, 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.

3: If you are worried, you can quickly 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.

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Rice-Water Ratio

Zen-gayu – 1 : 5 (50 grams : 250 ml)

Shichibu-gayu – 1 : 7 (50 grams : 350 ml)

Gobu-gayu – 1 :10 (50 grams : 500 ml)

Sanbu-gayu – 1 : 20 (25 grams : 500 ml)

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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.

 

 

Equipment you will need:

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.