Okayu Rice Porridge
This is a quiet, restorative dish meant for slow mornings. The process transforms a handful of dry rice into something supple and soothing.
Patience is your only ingredient
The porridge thickens significantly as it cools; if it looks too loose while simmering, give it a few more minutes.
- heavy-bottomed pot
- wooden spoon
What goes in.
- 1/2 cupshort-grain white rice
- 3 1/2 cupswater
- 1/4 tspkosher salt
Respect the starch
Stir only once or twice during the entire cook time. Agitating the rice too much makes the porridge gummy instead of light and creamy.
The method.
Rinse the rice
Place the rice in a fine-mesh strainer and run under cold water until the water flows clear.
Combine
Add the rice, water, and salt to the pot. Bring to a boil over medium-high heat.
Simmer
Once boiling, reduce the heat to the lowest setting. Cover with a lid slightly ajar and let it simmer for 60 minutes.
Check
Lift the lid. The rice grains should be swollen and soft, floating in a thick, cloudy liquid.
Finish
Remove from heat and let it sit covered for 5 minutes before serving.
Other turns to take.
Egg-drop
Whisk a beaten egg into the boiling porridge during the final minute of cooking.
Ginger-scented
Add a few thin coins of fresh ginger to the water at the start.
When it doesn't go to plan.
Use a pot with plenty of headspace to prevent the starchy foam from boiling over.
If you have leftover cooked rice, you can make this in 15 minutes by using a 3:1 ratio of water to cooked rice.
A heavy-bottomed pot prevents the rice from scorching on the bottom.
The ones that keep coming up.
Can I use brown rice?
Yes, but the texture will remain chewy rather than creamy, and you will need to increase the simmer time by an additional 30 to 45 minutes.
How do I store leftovers?
Store in the refrigerator for up to 3 days. Add a splash of water when reheating, as the porridge will firm up considerably.
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