Rice Porridge is a comforting, warming dish perfect for cold days. It’s excellent as a savory breakfast to start your day or as the perfect meal to soothe a cold or upset stomach. This homey, tasty recipe is like a hug in a bowl. Known as okayu in Japanese or congee in Mandarin, it’s loved across many cultures. This version is vegan, gluten-free, and soy-free.
Recently a family member was under the weather and had a bad stomach ache. They asked me what I would recommend, and this was the first dish that came to mind! Besides it being delicious and easy to eat, it is gentle on the stomach to eat. The spinach adds extra nutrition without overpowering the flavor and ginger is known to help soothe the stomach and is also an anti-inflammatory.
This is also one of my favorite meals to eat in the winter when it’s really cold. You can use any greens you like in this dish, and many different toppings. I recommend serving it with pickled plum or kimchi. This could also be topped with scallions, toasted sesame seeds, hot chili, microgreens, or any other toppings that you like. What’s your favorite way to serve rice porridge?
Rice Porridge
Ingredients
- 1 cup white short grain rice
- 1 tsp sea salt
- 1 cup spinach
- 1 tsp grated ginger
- 1/2 tbsp coconut aminos
Instructions
- Wash and rinse your rice then add them to the rice cooker pot. Fill water to the porridge line. (For the stovetop, use 4 cups water to 1 cup dry rice.)
- When the rice is fully cooked you should have a nice porridge consistency. Stir in the sea salt, ginger, and greens. The hot rice will wilt the spinach and it will turn bright green.
- Ladle into bowls and top with a drizzle of coconut aminos. Add any other toppings that you like and enjoy!
If you make this delicious okayu, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can check it out!
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This is so good with kimchi and scallion on top.