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Monday, August 30, 2010

Okayu (Rice porridge)

My mother used to make this for us whenever we weren't feeling well, especially with an upset stomach. It was comfort food because it could be filling, but easy on the stomach, since it was mainly rice, water, and a little salt. And it was served with umeboshi or pickled plum, a favorite of mine.
We usually used leftover rice to make it, but here is a recipe which starts with raw rice.

• 1/2 cup Japanese rice
• 3 cups water
• 1/2 tsp salt

Wash Japanese rice well and drain. Put water and rice in a deep pot. Leave it for 30 minutes. Put the pot on medium heat and bring to a boil. Turn down the heat to low and cook the rice for about 30 minutes. Add salt before serving. Put toppings, such as chopped green onion, sesame seeds, and umeboshi (pickled plum) if you would like.

Okayu is easy to digest and is easy to eat. When you have a stomachache or have a cold, okayu is a good food to eat. Also, okayu is a good baby food. In China, okayu is commonly eaten for breakfast.
*This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite. (For example, boiled chicken, boiled shrimps, boiled scallops, mushrooms, daikon radishes, and so on.)


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