Brown Rice Porridge

This is the Japanese equivalent of risotto, and results in beautifully soft brown rice.


Serves: 4

  • 150g brown rice
  • 1.5 litres water
  • 3 Shiitake mushrooms
  • 1 tbsp soy sauce
  • 1 tsp salt
  • a few chives


  1. Wash the rice thoroughly, then soak it in water for 4 hours. Slice the shiitake finely.
  2. Bring the rice to the boil in water, salt and soy sauce, then simmer for 35-40min.
  3. Add the shiitake and cook for a further 2 mins. Garnish with finely chopped chives and serve.