- 1 cup of uncooked jasmine rice
- vegetable oil
- (optional) dried abalone, or other dried seafood
- White or black pepper, your preference, to taste
- (optional) sliced green onion, fried shallots, furikake, other porridge condiments, whatever you like!
- Wash the rice in a circular motion in a bowl. Rinse several times until water runs clear.
- In the same bowl, season the rice with a generous pinch of salt, and a tablespoon of oil. Mix.
- Pour enough water to submerge the rice; let stand for at least 30 minutes. This process seasons the rice and softens it for easier cooking.
- Take a pot and fill with 5 cups of water, to start (5:1 ratio of water to rice). Bring to a rolling boil.
- Once the water has boiled, put the rice mixture in, and the optional dried seafood.
- Bring stove temperature to medium-low to obtain a continuous simmer. Leave the lid off the pot, there is a clear and present danger of the porridge boiling over (and the mess is definitely one you don't want to deal with when you're already sick).
- Stir occasionally to keep the rice from sticking to the bottom. Let boil for at least half an hour, or until desired rice porridge consistency. I happen to like mine thicker and creamier. If it's too thick, add more water to thin it out, and bring to a simmer/boil before serving.
- At this point, you can serve the rice porridge with condiments, or eat it plain! If you added the dried seafood, it should impart a nice umami flavor to the porridge (sans MSG).
I made a big pot to eat over the course of 2 days while I was recovering from my last ailment, and it helped a lot! Hope you give this a try for yourself or for a loved one that isn't feeling well!