Rice Porridge (Okayu お粥)

Japanese Rice Porridge | Nourish SF

My Mom used to bring this rice porridge (okayu お粥) to my bed when I had a cold 😷🤒. Try making this okayu when you aren't feeling well. Or if it's just really freakin' cold ☃️ and you don't feel like cooking. I guarantee it will warm you right up and you'll feel comforted and nourished.

Serves: 2

1/2 cup washed and cooked leftover white short grain rice
2-1/2 cups filtered water (rice to water ratio is 1:5)
Handful washed and chopped spinach

Suggested Toppings:
Sliced green onions
Sesame seeds
Cooked leftover salmon or other fish
Japanese pickled plums (umeboshi 梅干し)- especially good for upset stomach or nausea
Shaved bonito fish flakes (katsuobushi 鰹節)
Soft cooked egg
Sea salt or soy sauce to sprinkle/drizzle

Place rice in a medium-sized pot. Pour 2-1/2 cups filtered water over it, set on medium heat. When it comes to a boil, stir to make sure nothing is sticking to the bottom. Lower to a simmer (uncovered) for 30 minutes, stirring occasionally. Turn off the heat and stir in a handful of spinach. To add even more flavor and depth, simmer rice in bone broth, chicken broth or dashi (recipe coming soon) instead of water.

That's it!