Japanese Rice Porridge

Name: Japanese Rice Porridge
Prep time: 20

4 out of 5 stars (based on 15 reviews)

20 min prep

2 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Incorporating traditional Japanese ingredients into diet can be a useful way to make healthy, protein-rich, and easy to digest meals during treatment. One particularly healing dish, okayu, this Japanese Rice Porridge, is comforting and simple....

1 cup cooked or leftover brown rice (see Chef tips)
2 cups water
1 teaspoon fresh ginger, or to taste, finely chopped
¼ cup scallions, chopped
Salt, to taste
Toasted sesame seeds (optional)
Kimchi to taste (optional)
Umeboshi plums (optional)

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Nutrition Facts

Calories

349 cals

Fat

3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

74 g

Sugar

1 g

Fiber

4 g

Protein

8 g

Sodium

804 mg

Directions

Cover rice with water and bring to a boil, then lower heat and simmer, uncovered for 10 minutes. Add ginger and cook for another 10 minutes. Add more water if a soupier consistency is desired. Season with salt.
Remove from heat and serve with scallions, sesame seeds, kimchi, or an umeboshi plum. For additional protein, add grilled or baked tofu, or a poached or hardboiled egg, diced chicken, or smoked salmon.

Chef Tips

If having digestive problems or are on a low-fiber or bland diet use white rice.

Okayu makes a delicious savory change from oatmeal for breakfast. Here’s a way to make it the night before with uncooked rice:

1. Wash ½ cup of rice and put it into a pan with 3-4 times its volume of water. Bring it to a boil, cover tightly, then turn off the heat and leave overnight.

2. By the morning, the rice will have soaked up nearly all of the water. Add more water to taste, depending on how soupy the oyaku is preferred. Bring to a boil and simmer for 15-20 minutes stirring from time to time. If it gets too thick, add a little boiling water. Serve with recommended toppings.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society