Black Sesame Porridge (芝麻糊 Zhīma Hú)

1. Wash rice grains in a fine mesh strainer then drain and pat dry.

2. In a coffee grinder or spice grinder, process rice until powdery.

3. Add the ground rice into a small pot and cover with the water. Add more water if you would like a thinner consistency. Let it soak for 15 minutes.

4. In a large pan, toast sesame seeds over high heat until fragrant and nutty, about 2-3 minutes. Make sure you do not burn the seeds or they will not be usable. Remove from heat.

5. When cool, grind the toasted sesame seeds in a coffee grinder until paste-like.

6. Add the ground seeds into the rice mixture and set pot over high heat. Add sugar, to taste, or a few pieces of rock sugar.

7. The porridge will start to thicken after 2-3 minutes. Make sure you do not stop stirring the pot or the mixture will clump together and burn.

8. When the porridge boils, reduce to medium-low heat and stir for another 4-5 minutes.

9. When the porridge is black and shiny, turn off heat and serve. Enjoy!