Vegan Japanese Rice Porridge (Okayu)
A comforting and simple Japanese rice porridge, perfect for a gentle and nourishing breakfast. This vegan version is made creamy with the addition of coconut milk.
Ingredients
- 1 cup Cooked Japanese Rice
- 4 cups Vegetable Broth
- 1/2 cup Coconut Milk
- 1 tablespoon Soy Sauce
- 1 teaspoon Ginger
- 2 tablespoons Scallions
- 1 tablespoon Toasted Sesame Seeds
Instructions
- 1In a medium saucepan, combine the cooked rice, vegetable broth, and grated ginger.
- 2Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 30-40 minutes, or until the rice is very soft and the porridge has thickened.
- 3Stir in the coconut milk and soy sauce. Cook for another 5 minutes.
- 4Serve hot, garnished with chopped scallions and toasted sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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