Pine Nut Rice Porridge

Soak the rice for 30 minutes and drain it in a sieve for 5 minutes. Blot the pine nuts lightly, then pit and thinly slice 2 jujubes for the topping. Blend the pine nuts with 200 ml of the water for at least 40 seconds. If visible pieces remain, scrape down the blender and process them again. Heat 1 tsp sesame oil in a heavy pot over low heat and stir the soaked rice for 2 minutes. Add the remaining 550 ml water and cook over low heat for 10 minutes, stirring along the bottom of the pot. Pour in the pine nut liquid and stir immediately. Once it begins to bubble, cook over low heat for 6 minutes. Mix in 0.7 tsp salt, divide the porridge between two bowls, and distribute the sliced jujube over them. The total water is divided into 200 ml for blending and 550 ml for cooking the rice.