noun
twice-boiled rice (for sick persons)
A traditional preparation where rice is boiled, drained, and boiled again to make it soft and easily digestible, typically for those who are ill or have weak digestion.
祖母は風邪を引いたとき、よく湯取り飯を作ってくれた。
When I caught a cold, my grandmother often made twice-boiled rice for me.
重湯 is the starchy water left after boiling rice, often given to sick people; 湯取り飯 is the rice itself after the double-boiling process.
Compound of 湯 (hot water), 取り (taking, removing), and 飯 (rice), referring to the process of boiling rice, draining the water, and boiling again.