Instant Pot Japanese Rice Porridge (Okayu)

Ingredients

• 86 g Jasmine rice (, rinsed)
• 86 g Calrose rice (, rinsed)
• 1 teaspoon (7g) fine sea or table salt
• 1 1/2 teaspoons (6g) dashi powder
• 6 1/2 cups (1625ml) cold water
• Finely sliced green onions
• Finely sliced ginger

Instructions

1. 1

   Add Ingredients: Rinse rice under cold water, then drain well. Add 86g Jasmine rice, 86g Calrose rice, 1 tsp fine salt, and 1½ tsp (6g) dashi powder in Instant Pot. Add in 6½ cups (1625ml) cold water, then give it a quick mix.

2. 2

   Pressure Cook Japanese Rice Porridge: Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 20 minutes, then Natural Release for 20 minutes. Release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

3. 3

   Thicken Rice Porridge and Season: Thicken Rice Porridge & Season: It's normal for the rice porridge to look a bit watery at this point. Heat up the Instant Pot using the "Sauté" function. Stir the rice porridge until desired thickness and consistency. Then season it with salt if necessary.

4. 4

   Serve: Garnish rice porridge with toppings and seasonings like sliced green onions, finely sliced ginger, umeboshi, toasted sesame seeds, shredded nori, mitsuba, or Japanese pickles. Serve immediately & enjoy~