This is a Japanese-style rice porridge known as okayu. I ate this every morning in the early weeks of postpartum after my first daughter was born. It’s what our family reaches for whenever we need a simple, nourishing dish that warms from the inside out. For the smoothest porridge, let the rice soak in cold water before cooking.
If you have time, soak the rice, which makes the texture softer and can aid in digestion. Place washed rice in a bowl and pour in water to cover by 1". Soak at least 30 minutes and up to 4 hours. Drain off excess water before starting the recipe. The wakame seaweed, which you’ve probably had in miso soup, can typically be found dried anywhere Asian groceries are available.
In The Fourth Trimester, we ask parents: What meal nourished you after welcoming your baby? This month it’s a cozy rice porridge by Eating at Home cookbook author Trinity Mouzon Wofford. Read more: Breakfast at Home, After Birth at Home.
Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Combine 1 cup short-grain rice, washed, soaked if desired, ¼ cup dried wakame (seaweed), 1 Tbsp. dried red shiso, and 6 cups low-sodium broth (any kind) or water in a large donabe, medium Dutch oven, or other heavy pot. Cover and bring to a boil over medium-high heat (you’ll hear bubbling). Uncover and stir, making sure nothing is stuck to bottom of pot. Cover and reduce heat to low. Continue to cook porridge 30 minutes more (resist the urge to peek).
Step 2
Remove pot from heat and let porridge sit (still covered) 10 minutes. Uncover and stir. Rice grains should be cooked through, broken open, and creamy, but porridge should still be fairly loose. Season porridge with fine sea salt.
Step 3
Ladle porridge into bowls and serve, topped with toasted sesame seeds, toasted sesame oil, and/or thinly sliced scallions.
