How to make it
5 steps. Take it one step at a time.
Place the rice in a bowl and wash
Place the rice in a bowl and wash with cold water, swirling with your hand. Drain and repeat 2-3 times until the water runs mostly clear.
Place the washed rice and water
Place the washed rice and water in a heavy-bottomed pot. Let it soak for 30 minutes to allow the rice to absorb moisture for even cooking.
30 minBring the mixture
Bring the mixture to a boil over medium-high heat. Once boiling, give it a quick stir to prevent the rice from sticking to the bottom.
Reduce the heat to the lowest setting
Reduce the heat to the lowest setting. Place the lid on the pot slightly askew to allow a little steam to escape. Simmer for 30 to 40 minutes until the rice is very soft and the liquid has become thick and creamy.
40 minTurn off the heat
Turn off the heat, cover the lid tightly, and let the porridge rest for 5 to 10 minutes. Stir in the salt and serve warm in bowls, topped with an umeboshi plum.
10 min
A little kitchen wisdom
The thickness of the porridge can be adjusted by changing the rice-to-water ratio. This 1:5 ratio (Zen-gayu) is standard. For a thinner porridge, use a 1:7 ratio.
