Spirited Away Rice Porridge

Serves 4 · 10 min prep · 45 min cook

Estimate for one serving

• 310 cal
• 12g protein
• 48g carbs
• 8g fat
• 2g fiber

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Ingredients

• 1 cup short-grain white rice
• 5 cups water
• 1 cup whole milk
• 1 inch piece fresh ginger, peeled and thinly sliced
• 1/8 tsp pinch of fine sea salt
• 4 soft-boiled eggs
• 3 green onions, thinly sliced
• 2 tsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• 1 sheet nori sheets, torn into small pieces

Instructions

1. 1Rinse the rice in a fine-mesh strainer under cool running water, swishing with your fingers until the water runs mostly clear, then drain well.
2. 2Combine the rinsed rice, water, milk, ginger slices, and sea salt in a heavy medium saucepan and bring to a gentle boil over medium-high heat, stirring once or twice.
3. 3As soon as the surface begins to bubble, reduce the heat to low so the porridge barely simmers, then cover partially with the lid slightly ajar.
4. 4Cook for thirty-five to forty minutes, stirring every eight to ten minutes with a wooden spoon and scraping the bottom so nothing sticks, until the grains have softened into a creamy, spoonable porridge.
5. 5While the porridge cooks, bring a small pot of water to a rolling boil, gently lower in the eggs, and cook for exactly six and a half minutes for jammy yolks.
6. 6Transfer the eggs to an ice bath for two minutes, then peel carefully under cool water and set aside whole.
7. 7When the porridge is thick and silky, fish out the ginger slices and discard them; taste and adjust the salt if needed so the flavor is gently savory and comforting.
8. 8Ladle the hot porridge into deep bowls, nestling one soft-boiled egg into the center of each serving and slicing it open so the golden yolk can mingle with the rice.
9. 9Drizzle each bowl lightly with toasted sesame oil and soy sauce, then shower with sliced green onions, sesame seeds, and torn nori.
10. 10Serve immediately while steam rises in soft curls, the way a quiet morning meal might appear after a long night in a bathhouse kitchen.