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Soft Rice and Chicken Porridge
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

How to make soft rice and chicken porridge in about 30-minutes. A short cut method to the traditional Japanese Okayu using leftover rice.

Course: Main Course, Soup
  • 2 cups cooked white rice - Japanese medium grain is used
  • 3 1/2 cups hot water
  • 2 cubes chicken bouillon
  • 2 chicken thighs,shredded - can use more or less
  • 1/4 small carrot, chopped - optional, very little is needed
  1. Add bouillon cubes to the 3 1/2 cup of hot water and stir to dissolve. Set aside.

  2. In a pot, combine rice, chicken, carrots, and 2 cups of the bouillon liquid. Turn the heat on to medium and simmer for about 10 minutes or until it starts to boil, stirring in between. Add the remaining bouillon liquid and bring back to a boil, about 3-4 minutes. Cover and reduce heat to medium low. Continue to cook for another 10 -15 minutes. Cook longer if you want the rice 'softer'. Let cool slightly and serve! 

Recipe Notes
  • This can be made with just rice and water or rice and chicken stock for a flu season porridge.
  • 3 1/2 cups of water/bouillon can be substituted with homemade chicken stock.
  • If the porridge it too thick to your liking, add 1/4 cup of water at a time until you get a consistency you like. Taste and add salt or soy sauce.
  • Substitute vegetables and protein to your liking.