Korean Sesame Porridge (Toasted Sesame Silky Rice Porridge)

Soak 1 cup short-grain rice for 30 minutes, then drain it well.

If excess soaking water stays with the grains, the porridge will loosen early and become harder to thicken evenly later.

Grind 4 tablespoons toasted sesame seeds very finely in a mortar or blender.

Stop when the seeds look powdery and slightly oily, because coarse pieces will make the finished porridge feel gritty instead of silky.

Put the soaked rice and 900 ml water in a pot and bring it to a boil over medium heat.

Once it bubbles, stir along the bottom often so the starch does not settle and stick.

Lower the heat and simmer for about 20 minutes.

Stir frequently until the rice grains swell, lose their sharp edges, and the liquid turns cloudy and thicker, adding patience before the sesame goes in.

Add the ground sesame and 150 ml milk, then keep simmering on low for about 8 minutes.

Stir constantly, scraping the bottom, until the porridge turns warm ivory and thick like cream soup.

Stir in 0.5 tsp salt and turn off the heat.

Divide into bowls while warm and distribute 1 tbsp honey evenly over the servings.