How to make soft rice and chicken porridge in about 30-minutes. A short cut method to the traditional Japanese Okayu using leftover rice.
Add bouillon cubes to the 3 1/2 cup of hot water and stir to dissolve. Set aside.
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!