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Rice Porridge with Umeboshi and Egg

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.

Nutritional value

(Per serving)

• 132 kcal

• 5.1g protein

• 3.3g fat

• 24g calcium

• 0.6g dietary fiber

• 2.3g salt

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