‘Okayu’ Japanese Rice Porridge with Mochi Dumplings

Name: ‘Okayu’ Japanese Rice Porridge with Mochi Dumplings
Total time: 600 s
Yield: 2 Servings
Cuisine: British
Ingredients: 1 cup Cooked Japanese Short Grain Rice; 1 & 1/2 cups Water; Salt to taste; 50 g Glutinous Rice Flour *about 6 tablespoons; 50 ml Warm Water; 1 pinch Salt *optional; *Note: You can use store-bought Mochi instead. Cut 1 to 2 blocks into 1-2cm cubes

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Okayu’, Japanese style Rice Porridge, is often served to someone who is sick in bed. It’s easy to digest, gentle to sore throat OR weakened stomach, and very comforting. Today I added some Mochi Dumplings, that I often add to Rice Soups. Extra calories help you to recover from sickness.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

2 Servings

1 cupCooked Japanese Short Grain Rice
1& 1/2 cups Water
Salt to taste
Mochi Dumplings
50 gGlutinous Rice Flour *about 6 tablespoons
50 mlWarm Water
1 pinchSalt *optional
*Note: You can use store-bought Mochi instead. Cut 1 to 2 blocks into 1-2cm cubes

Saved

Steps

10 minutes

1

Place Cooked Rice and Water in a saucepan, bring to the boil over medium high heat. Break down any lumps.
2

Once boiling, reduce heat to low and simmer for 5 minutes OR until softened.
3

Meanwhile, mix Glutinous Rice Flour and Warm Water (and Salt) in a small bowl. Using a wet teaspoon, drop small bite-size dumplings into the simmering Rice Porridge.
4

Simmer until dumplings are cooked. Season with Salt and enjoy as it is, OR with 'Umeboshi', 'Tsukudani', Pickled Vegetables, OR your favourite condiments.