Plain Japanese Rice Porridge with Umeboshi and Scallion

What you need

• 100 g (1/2 cup) short-grain Japanese rice
• 700 ml (3 cups) water
• 1 pinch salt
• 2 umeboshi, pickled plums
• 1 stalk scallion, thinly sliced
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Put the rice in a bowl, cover with cold water and swirl with your hand. Pour off the cloudy water and repeat 3-4 times, until the water is nearly clear.

2. 2

   Drain the rice well in a sieve.

3. 3

   Tip the rice into a heavy pot, ideally an earthenware donabe, then pour in the water and stir in the salt.

4. 4

   Bring to a boil over medium-high heat and stir once or twice so nothing sticks to the bottom.

5. 5

   Turn the heat to its lowest setting, set the lid slightly ajar and simmer without stirring until the grains are soft and swollen and the porridge is creamy, 40 min.

6. 6

   Switch off the heat, close the lid and let the pot sit for 10 min.

7. 7

   Ladle the porridge into two bowls. Put an umeboshi in the middle of each and sprinkle with the scallion and sesame seeds.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.