Steamed Purple Yam and Brown Rice Porridge with Okinawan Herbs

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting and nutrient-dense porridge combining purple yam and brown rice, gently steamed and flavored with aromatic Okinawan herbs. This Japanese-inspired rice and grain recipe, ready in about 110 minutes, pairs brown rice, purple yam (ube), peeled and diced, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 70 min Serves 3 Japanese cuisine 320 cal/serving

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Ingredients

1 cup (200 g) brown rice
150 g purple yam (ube), peeled and diced
5 cups water
2 tbsp fresh shikuwasa juice
1 tsp fresh ginger, grated
2 tbsp fresh mitsuba leaves (or parsley), chopped
1/2 tsp sea salt

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Instructions

Step 1: Rinse 1 cup (200 g) brown rice under cold water until water runs clear. Soak the rice in 2 cups cold water for 30 minutes, then drain.
Step 2: Place the soaked rice and 3 cups fresh water into a heavy-bottom pot. Add 150 g peeled and diced purple yam (about 1/2-inch cubes).
Step 3: Bring to a boil over medium-high heat, then reduce heat to low and simmer gently, uncovered, stirring occasionally, for 50-60 minutes until the rice and yam break down into a creamy porridge.
Step 4: Stir in 2 tbsp fresh shikuwasa juice, 1 tsp grated fresh ginger, 2 tbsp chopped mitsuba leaves, and 1/2 tsp sea salt. Mix well and cook for another 5 minutes to blend flavors.
Step 5: Remove from heat and let sit for 5 minutes before serving. The porridge should be thick, smooth, and fragrant with citrus and herb notes.