Okayu

This is the quintessential Zen Buddhist monastery rice gruel that has been served for a thousand years. Served at breakfast and lunch.

1/3 cup brown short or medium grain Japanese rice
2 cups water

The night before, wash the rice well, drain it, and place it into a small saucepan with the water. Bring to a boil, then remove from heat. Let sit, covered, all night. In the morning, place the covered pot over medium high heat and continue cooking, stirring from time to time and adding more water if needed until a porridge consistency is reached. Now spoon it out into bowls and add any savory condiments:

Tamari
Toasted sesame seeds
Nori, shredded
Scallions, thinly sliced
Kimchi