Omo Tuo

Method

1. Put 120 g of short-grain rice in a bowl, cover with cold water and swirl with your hand; drain and repeat two or three times until the water runs almost clear, then drain well.
2. Bring 600 ml of water to a rolling boil in a heavy-based saucepan with 0.25 tsp of salt. Tip in the drained rice and boil hard, uncovered, for 5 minutes, stirring once so nothing catches on the base.
3. Turn the heat to low, cover, and simmer for 25-30 minutes, stirring every 8-10 minutes. The rice should swell, split and collapse into a thick porridge; if it dries out before the grains are mushy, add a splash of hot water. It is ready when a grain crushes to nothing between your fingers.