If you have a rice cooker, this recipe is stupidly simple. To the point that when both my boyfriend and I ended up having overlapping stomach ick, I was real glad that I could manage to throw all this into the rice cooker and forget about it until my stomach was ready to handle the concept of food again. This recipe is simple, quick, and filling, and makes for a simple breakfast that you can take to work and reheat.
Ginger Honey Okayu
Lasts 4-5ish breakfasts, depending on serving size
- 1 c short grain rice
- 4 to 5 c water (depending on how thick you want the porridge)
- 1 T freshly grated ginger
- 1 t sea salt
- honey to taste for serving
Take everything except your honey, throw it in the rice cooker, set to porridge, and let the rice cooker cook it to proper thickness, occasionally stirring it. Literally, that’s it. That’s all you need to do.
Once it’s done cooking, if you’re making it for breakfast for the week, scoop it into it’s own container and refrigerate it, but otherwise, just keep it in the rice cooker on the keep warm setting, and it’ll keep it warm (but not overcooked) until you’re ready to eat it.
Once you’re ready to eat it, scoop some out, drizzle some honey on it, and enjoy!