I love having okayu (rice porridge) for breakfast these days; my rice maker has a button that will make it automatically if I put in the right amounts of rice and water, and it's warm and filling in the mornings. I prefer my okayu to be sweet, rather than savoury, as in my opinion that is how all breakfast food should be. Except perhaps bacon and eggs.
In any case, today I had some rice left over from a batch I made the other day, and I came across this recipe for how to translate it from stale fridge-rice to delicious okayu.
Inspired by Delicious Coma; here's the recipe:
1 cup cooked rice
2 cups water or stock
toppings (for me, frozen blueberries, honey, and cinnamon)
In a pot, heat rice and one cup water or stock over medium heat, stirring to break up any lumps. Cook for about 5 minutes, stirring frequently, until the water looks starchy and the grains begin to lose their shape. Add the salt and remaining water and simmer until desired consistency - this took a bit longer for me, since I don't like much water in my okayu, so it was on there for a good fifteen minutes. I should have added less water, and will do so next time.
Serve in a bowl with toppings and eat with a spoon. Good stuff!
Shouldn't you be using chop sticks?
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