Ingredients
- Medium-grain rice (rinsed well)
- Water
- (1:5 or 1:6 ratio for thick porridge, or 1:10 ratio for thinner porridge)
Directions
- Bring rice and water to a boil in a medium-large saucepan. Stir to make sure none of the rice is stuck to the bottom. Cover, and simmer over low heat for 30 minutes. During this time, do not open the lid or stir the rice. After 30 minutes, turn off the heat and let steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add.
- Remove from heat and garnish with salted salmon, umeboshi, chopped green onions, nori seaweed, or other toppings. Serve immediately.
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Directions
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper. Roll dough into one-inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
