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RECIPE

Rice Porridge with fluffy scrambled egg

This recipe is for babies without egg allergies aged more than six months.

  • Ingredients : 8-10 grams (0.3-0.4 oz.) of Matsuya Koshihikari Rice Porridge 1 egg Hot water
  • Cooking time :

How to cook

1. Mix 8-10 grams (0.3-0.4 oz.) of Matsuya Koshihikari Rice Porridge and 1 beaten egg (1 fl. Oz.), stir well.
2. Hot water and pour the rice and egg mixture into the boiled water. Wait for 2-3 minutes.
3. Prepare any kind of Matsuya Baby Food, and pour the rice and egg mix over the Baby Food

*Advanced recipe: If you add Matsuya Soup Stock Mix to the mixture of Matsuya Koshihikari Rice Porridge and a beaten egg, it will be an authentic Japanese style fluffy egg. You can eat it as is, add it to a soup, or enjoy it in various ways.

View Koshihikari Rice Porridge