Brown Rice Porridge
This is the Japanese equivalent of risotto, and results in beautifully soft brown rice.
- 150g brown rice
- 1.5 litres water
- 3 Shiitake mushrooms
- 1 tbsp soy sauce
- 1 tsp salt
- a few chives
- Wash the rice thoroughly, then soak it in water for 4 hours. Slice the shiitake finely.
- Bring the rice to the boil in water, salt and soy sauce, then simmer for 35-40min.
- Add the shiitake and cook for a further 2 mins. Garnish with finely chopped chives and serve.