Congee with Milk 牛乳いり おじや

A Savory Japanese Version
Light and Nourishing

Glutinous Rice Soaked

Glutinous Rice Soaked

This savory Congee is a Japanese style version of Ojiya, a Rice Porridge based on cooked, not raw Rice, and where the Soy Sauce or Miso is introduced to the broth from the beginning of the cooking.

The use of Milk is an innovation, which dates the recipe from probably no earlier than the late 19th century.  And it is a kind of Fusion.

This recipe makes enough for one person, and is ideal for a light meal for someone who’s not feeling well.

Congee with Milk  牛乳いり おじや



6 ounces cooked Rice
1 cup Milk
¼ teaspoon Salt
1½ teaspoons Soy Sauce
1 – 2 Green Onions


Put the cold Rice in a bowl and gradually mix in the Milk, stirring to remove any lumps.

Put the Rice and Milk in a saucepan and bring to a boil.  Cover and dimmer over very low fire for 30 minutes.

Season with Salt and Soy Sauce and simmer covered over very low fire another 30 minutes.  While this is happening, wash the Green Onions and chop them very finely

Japanese cooking utensil Donabe


When the Congee is fully cooked, sprinkle in the chopped Green Onions, stir to combine and serve in a dish such as a Japanese domburi bowl with a lid.


Konjiki Do Temple, Iwate Pref., Japan

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