50 g uncooked Japanese short-grain rice OR sushi rice
250 ml water

Scallions / Green onion chopped
Shredded nori seaweed
Umeboshi (Japanese pickled plum)
Toasted sesame seeds
A few drops of soy sauce

1. Prepare the rice by rinsing it under cold water to remove the starches to prevent the rice from getting gummy and allowing it to absorb the water better. You can rinse the rice by putting the rice in a mesh strainer or by putting it in a pot, filling the pot with water, rinse it, then get rid of the water by slowly pouring it out. Be careful not to pour so fast that the rice is dragged along with the water. Repeat this process until the water is clear.

2. Add the rice into a pot, then add water into the pot until the rice is fully covering the rice, and then let it soak for at least 30 minutes. This will later speed up the cooking of the rice by kick-starting the absorption of water.

3. After the 30 minutes, drain the water completely. You could use a mesh strainer and then put the rice back into the pot or use the method of pouring the water out of the pot directly. Add the 250 ml of water into the pot. Cover the pot with a lid and bring to a boil over high heat.

4. When the rice is boiling, lower the heat to the stove's lowest setting. Open the lid and gently mix with a spoon once to make sure the rice isn't stuck to the bottom of the pot.

5. Let the rice simmer for 30 minutes. During this time, do NOT open the lid or mix the rice as steam will be released which is crucial or making good rice and mixing the rice will end up breaking the rice kernels.

6. After 30 minutes, turn off the heat and let it steam for 10 more minutes. The rice should be soft and thickened.

7. Serve the rice into individual bowls and top with your favourite toppings.

8. Enjoy!

Note: If you want to use cooked rice, add the rice into a pot with 2-3 times amount of water into the pot. Cook the rice over medium-low heat while stirring until its consistency is thickened.

I normally add green onions, some drops of soy sauce, sesame oil and some shredded nori seaweed onto my rice porridge. The green onions give it a crisp and fresh taste while the soy sauce gives it the salt that it needs in my opinion. The sesame oil adds some umami and the shredded nori seaweed gives it some texture. Rice Porridge is easily one of my most favourite meals as I love rice, it's easy to make, and everyone can enjoy it regardless of age!