Okayu Rice Porridge
Okayu is a simple porridge made by simmering rice in a high ratio of water until the grains break down into a soft, creamy consistency. It relies on the starch released from the rice rather than added thickeners, creating a neutral base that takes well to salt, scallions, or pickled plums.
- Difficulty
- Easy
- Total time
- 1 hr 15 min
- Hands-on
- 5 min
- Serves
- 2
Ingredients
- 1/2 cup short-grain white rice
- 3 1/2 cups water
- 1/4 tsp kosher salt
Step by step
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.
Questions people ask
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.
Tips
- 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.
Variations
- 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.