Jubai-gayu (10x Rice Porridge)
１０倍がゆ · Jubai-gayu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Jubai-gayu, literally "10-times porridge," is rice simmered in about ten times its volume of water until it is very soft and soupy. In Japan it is the classic first food for babies starting solids, and in preschool kitchens it is where the youngest children's meals begin. There is nothing to it but rice, water, and patience: a gentle simmer over low heat is what lets the grains break down into a smooth, easy-to-swallow porridge. Once cooked, it can be strained or mashed to whatever texture your little one is ready for.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
Seasonings
- 150 gwater
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
Directions
- 1
Put the rice and water in a pot and cook slowly over low heat.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 51 kcal | 102 kcal | 51 kcal |
| Protein | 0.9 g | 1.8 g | 0.9 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 11.7 g | 23.4 g | 11.7 g |
| Fiber | 0.2 g | 0.3 g | 0.2 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 1.5 mg | 3 mg | 1.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 13.5 mg | 27 mg | 13.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 51 kcal | 0.9 g | 0.2 g | 11.7 g | 0.2 g | 0 g | 1.5 mg | 0.2 mg | 13.5 mg |
| 1 adult serving | 102 kcal | 1.8 g | 0.3 g | 23.4 g | 0.3 g | 0 g | 3 mg | 0.3 mg | 27 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
