Ginger Honey Okayu (Japanese Rice Porridge)
Makes 4 servings
1 cup uncooked Japanese-style white rice (short grain rice)
5 cups water for thick okayu (7 cups water for thinner okayu)
1 tablespoon freshly grated ginger
1 teaspoon salt
4 tablespoons honey (use more or less depending on your tastes)
1. Wash the rice in cool water, then drain. Repeat until the water runs clear.
2. To make the okayu in a rice cooker: Put the rice, water, ginger, and salt in the cooking bowl of the rice cooker and gently stir to combine. Cook the rice using the “Porridge” setting. When the rice completes cooking, open the lid and gently stir the rice to loosen it.
3. To make the okayu on the stove top: Put the rice and water in a heavy bottomed pot and let it sit for 30 minutes. Add the salt and ginger, stir to combine, and then cover the pot. Heat the mixture over medium-high heat. When the mixture beings to boil, reduce the heat to low and continue to cook the rice for 30 minutes. Remove the pot from the heat, keeping the pot covered, and let the residual heat steam the rice for 10 minutes. Open the lid and gently stir the rice to loosen it.
4. To serve: Divide the okayu into individual rice bowls. Drizzle one tablespoon of honey over the rice in each bowl and serve.