Japanese Rice Porridge - Cook For Your Life- anti-cancer recipe

Japanese Rice Porridge

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
Incorporating traditional Japanese ingredients into your diet can be a useful way to make healthy, protein-rich, and easy to digest meals during treatment. One particularly healing dish, okayu, this Japanese Rice Porridge, is comforting...


  • 1 cup cooked or leftover brown rice (see Ann’s tips)
  • 2 cups water
  • 1 teaspoon finely chopped fresh ginger, or to taste
  • ¼ cup chopped scallions
  • Salt, to taste
  • Toasted sesame seeds (optional)
  • Kimchi to taste (optional)
  • Umeboshi plums (optional)

Nutrition Facts


349 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


74 g


1 g


4 g


8 g


804 mg


  1. Cover rice with water and bring to a boil, then lower heat and simmer, uncovered for 10 minutes. Add ginger and cook for another 10 minutes. Add more water if a soupier consistency is desired. Season with salt.
  2. Remove from heat and serve with scallions, sesame seeds, kimchi, or an umeboshi plum. For additional protein, add grilled or baked tofu, or a poached or hardboiled egg, diced chicken, or smoked salmon.

Chef Tips

If you are having digestive problems or are on a low-fiber or bland diet use white rice.

Okayu makes a delicious savory change from oatmeal for breakfast. Here’s a way to make it the night before with uncooked rice:

1. Wash ½ cup of rice and put it into a pan with 3-4 times its volume of water. Bring it to a boil, cover tightly, then turn off the heat and leave overnight.

2. By the morning, the rice will have soaked up nearly all of the water. Add more water to taste, depending on how soupy you like your oyaku. Bring to a boil and simmer for 15-20 minutes stirring from time to time. If it gets too thick, add a little boiling water. Serve with recommended toppings.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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