In Japan, rice porridge is often served to people who are recuperating from a cold or stomach ache.
Ingredients (serves 4)
150g cooked rice
2 cups water
2 eggs (beaten)
4 umeboshi (dried plums)
Shio kombu (salted kelp) to taste
1. Put the water and cooked rice in a pot and bring to the boil. Once boiling, reduce the heat and let simmer for 30 minutes. (If starting with raw rice, use 7 to 10 cups of water for each cup of rice, and adjust the cooking time.)
2. Just before removing from the heat, pour in the 2 beaten eggs, stirring the porridge as you do so.
3. Divide into bowls, top with umeboshi, and serve.