Japanese Roasted Tea Porridge

Ingredients

• 3.5 oz uncooked Japanese short grain white rice ((100g/scant ½ cup))
• 5-6 cups water ((1.2-1.44l))
• 6 tablespoons hojicha tea leaves ((12g))
• salt ((optional, to taste))

Steps

1. 1

   Rinse rice under running water until the water almost runs clear. Drain and set aside for 10-15 minutes.

2. 2

   Add water to a pot and place over medium heat. Once the water is about to bubble rapidly, turn off the heat and add hojicha tea leaves. Steep for about 2-3 minutes.

3. 3

   Strain the tea and discard the tea leaves. Place the tea over medium heat and bring it back to a boil, then add the washed rice.

4. 4

   Simmer until the rice is soft and porridge-like, about 40 minutes, with the lid slightly askew. Adjust the amount of liquid to achieve your desired consistency.

5. 5

   You should not stir the rice during cooking to avoid breaking the rice grains. Only stir if it looks like there is not enough liquid and it may burn the bottom of the pot, then add a bit of water.

6. 6

   Serve hot with umeboshi (Japanese pickled plums), nori (seaweed), assorted Japanese vegetable pickles and salted grilled fish.