Seven-Herb Rice Porridge | Rice Cooker JBX tacook

Recipe

Seven-Herb Rice Porridge

139 kcal per serving

1.0L (5.5cup) type
For 4 servings 1.8L (10cup) type
For 6 servings

1. Rice ………… 1cup
2. Seven herbs
（water dropwort, shepherd's purse, cudweed, chickweed, henbit, turnip, and Japanese radish） ………… 4oz（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） ………… 6oz（150g）（total）
3. Salt ………… 1/2 teaspoon

Wash the rice in the inner pot.
Add water up to level 1.5（ level 1 for the 5.5-cup Cooker） of “Porridge・hard” in the inner pot
from 1 and place the inner pot inside the rice cooker.
Select the “Porridge” menu, set the heating time to 60 minutes, and press the [Start] key.
Lightly boil the seven herbs and lightly place in water.
Squeeze out water and chop finely.
When the porridge is cooked, add 3 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.

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