Step 1

In a pot, rinse ½ cup (100g) glutinous/short-grain rice twice and drain. Then add 3 cups water, cover with lid and bring to a boil. Once the water begins bubbling rapidly, turn the heat to low, and cook the rice for 30 minutes. To prevent overboiling, use the lid to leave a small gap (as pictured above).

Step 2

While the rice cooks, rinse and drain ½ cup (70g) black sesame seeds using a very fine mesh sieve. Drain as much water as possible before toasting the seeds in a wide heavy-bottomed pan. Continuously stir over medium heat to prevent burning, until the black sesame seeds sizzle and pop. Toast for around 5-10 minutes until fragrant and nutty. Set aside to cool.

Step 3

In a coffee bean/spice grinder, finely grind the toasted black sesame seeds until coarse bits and a black fine powder forms. You may need to do this in two batches.

Step 4

When the rice porridge has cooked, stir in the ground black sesame seeds. Add ⅛ tsp salt. Using a hand (immersion) blender, blend until smooth.

Step 5

Add 1-3 tbsp honey to the pot. Or serve with honey/sugar and sweeten to taste. Optional: garnish with chopped nuts (cashews), coconut flakes, & rose petals.