Perilla Seed Porridge

Rinse the rice, cover it with cold water, soak it for 30 minutes, and drain it in a strainer for 10 minutes. Use toasted perilla seeds or warm raw seeds over low heat, then blend them with 400 ml of the water for at least 1 minute and strain the liquid. Heat 1 tsp sesame oil in a heavy pot over low heat and stir-fry the drained rice for 2 minutes. Add the remaining 800 ml water and bring it to a boil over medium heat. Reduce the heat to low and cook for 20 minutes, stirring along the bottom of the pot. When the rice has softened and the porridge has thickened, pour in the strained perilla liquid and stir over low heat for 2 to 3 minutes. Add 0.5 tsp salt, turn off the heat when the porridge flows slowly from a spoon, and divide it between two bowls.