Black Sesame Rice Porridge
Soak 150 g rinsed rice for 30 minutes. Toast 60 g black sesame seeds in a dry pan over low heat for 2 to 3 minutes, cool them, and blend them with part of the 1.2 L water until no grains show. Cook the rice in the remaining water over low heat, stirring along the bottom, until it is soft and the liquid has thickened, then add the sesame liquid, stir for 5 minutes, and season with 1/2 tsp salt and 1 tsp sugar.
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Toasted black sesame blended into a smooth liquid turns this rice porridge a deep charcoal gray and gives it a strong nutty aroma.
Read more
The seeds are ground until completely smooth, since any remaining bits make the porridge feel sandy. Half a teaspoon of salt plus a teaspoon of sugar leaves it lightly sweet behind the sesame.
Ingredients
Instructions
- 1
Rinse 150 g rice until the water runs mostly clear, then soak it for 30 minutes.
Drain it in a sieve, and reserve part of the 1200 ml water for blending the sesame seeds.
- 2
Toast 60 g black sesame seeds in a dry pan over low heat for 2 to 3 minutes, then remove them from the pan and let them cool.
- 3
Add the reserved water to the cooled sesame seeds in portions and blend until no visible grains remain.
- 4
Put the soaked rice and remaining water in a pot and bring it to a boil over medium heat.
Reduce the heat to low and stir along the bottom of the pot.
- 5
Cook over low heat, stirring along the bottom, until the rice is soft and the liquid has thickened.
- 6
Add the black sesame liquid and stir over low heat for 5 minutes.
Mix in 0.5 tsp salt and 1 tsp sugar, then divide the porridge between two bowls.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Avgolemono Soup (Greek Egg-Lemon Chicken Rice Soup)
Rice
Candied Sweet Potato
Black sesame seeds
Chagayu (Yamaguchi Bancha Rice Porridge)
Rice