This is a Japanese-style rice porridge known as okayu. I ate this every morning in the early weeks of postpartum after my first daughter was born. It’s what our family reaches for whenever we need a simple, nourishing dish that warms from the inside out. For the smoothest porridge, let the rice soak in cold water before cooking.
If you have time, soak the rice, which makes the texture softer and can aid in digestion. Place washed rice in a bowl and pour in water to cover by 1". Soak at least 30 minutes and up to 4 hours. Drain off excess water before starting the recipe. The wakame seaweed, which you’ve probably had in miso soup, can typically be found dried anywhere Asian groceries are available.
In The Fourth Trimester, we ask parents: What meal nourished you after welcoming your baby? This month it’s a cozy rice porridge by Eating at Home cookbook author Trinity Mouzon Wofford. Read more: Breakfast at Home, After Birth at Home.