Ground Roasted Sesame and Rice Porridge (2 servings)

Rinse 80 g rice, soak it in fresh water for about 30 minutes, then drain.

Check 30 g roasted sesame seeds for off odors or foreign matter. If using raw sesame seeds, toast them evenly first.

Blend soaked rice, sesame seeds and 300 mL water until nearly smooth.

Pour the mixture into a saucepan, stir in the remaining 400 mL water and begin heating over medium-low heat, stirring the bottom.

Once simmering, lower the heat and stir frequently for about 20–25 minutes until the rice is thoroughly cooked and no raw starchy taste remains. Add a little water if too thick.

Season with 1 g salt and serve warm. Divide leftovers into shallow containers and refrigerate within two hours.