Okayu is one of Japanese cuisine's classic first-food recipes for babies, made by reboiling leftover rice from a previous meal with plenty of water until it reaches a smooth porridge consistency. Simmering the rice for a long time over low heat is what breaks the grains down completely into a smooth texture. Since it can be made without salt or spices, it can also be served safely to very young babies.
Put the leftover rice in a pot with the water and simmer over low heat for 12 minutes.
Optionally add the grated carrot and simmer for another 3 minutes.
Mash the cooked rice with a spoon until smooth, adding a bit more water if needed.
If you use too little water, the rice firms up again — keep adding water gradually until you reach the smooth consistency wanted for a baby.
Mashing the porridge a bit more with a spoon gives an even smoother consistency, better suited to babies just starting solids.
Admin DadaGastro · verified in test kitchenArtan pirinci tarifteki 12 dakika yerine 18 dakika kaynattım, lapa çok daha pürüzsüz oldu ve bebeğim hiç zorlanmadan yuttu, ama biraz fazla sulu kaldığını da fark ettim.
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