Recipe

Seven-Herb Rice Porridge

Seven-Herb Rice Porridge

139 kcal per serving

Ingredients

  • [The amount shown in the picture is for 1.8L（ 10cup） type.]
  • 1. Rice ………… 1cup
  • 2. Seven herbs
    （water dropwort, shepherd's purse, cudweed, chickweed, henbit, turnip, and Japanese radish） ………… 100g（total）
  • 3. Salt ………… 1/3 teaspoon
  • 1. Rice ………… 1.5cups
  • 2. Seven herbs
    （water dropwort, shepherd's purse, cudweed, chickweed, henbit, turnip, and Japanese radish） ………… 150g（total）
  • 3. Salt ………… 1/2 teaspoon

How to make

  1. Wash the rice in the inner pot.
    Add water up to level 1.5 of “稀飯 ∙ 稠 / Porridge · hard ” in the inner pot
    （level 1 for the 1.0L（ 5.5cup）type cooker）.
    Select the “稀飯 / Porridge” menu, set the heating time to 60 minutes, and press the [炊飯 / Start] key.
  2. Lightly boil the seven herbs and place them in water.
    Squeeze out water and chop finely.
  3. When the porridge is cooked, add 2 and salt.
    Gently stir the porridge and place it in a serving bowl.


  • ※ Seven-herb rice porridge is one of Japanese traditional porridges and cooked with the baby leaves
    of the seven herbs. Seven-herb rice porridge is often eaten to prevent diseases and ward off evils
    and is commonly served to help the stomach rest after a series of New Year’s feasts.

Tip

Any greens can be used in place of the seven herbs.

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