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.  It is 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 part Japanese rice
• 5-6 parts water
• salt to taste, depending on what else you may add

Wash Japanese rice well and drain. Put water and rice in a deep pot. Let it sit for 10-20 minutes. Put the pot on medium heat and bring to a simmer. Turn down the heat to low and cook the rice for about 30 minutes. Add salt before serving. Put toppings, such as sesame seeds, or umeboshi (pickled plum) if you would like.

If starting with cooked rice, add 2-3 times as much water as rice.  Bring to a simmer and watch carefully.  Cook until desired consistency is reached.

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.