How to make it
5 steps. Take it one step at a time.
Rinse the short-grain rice several times
Rinse the short-grain rice several times in cold water until the water runs clear. Soak the rice in fresh water for at least 30 minutes, then drain thoroughly.
30 minHeat a heavy-bottomed pot
Heat a heavy-bottomed pot over medium heat. Add the toasted sesame oil and the drained rice. Sauté the rice for 2-3 minutes until the grains look slightly translucent around the edges.
3 minPour in the water or broth
Pour in the water or broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom.
15 minContinue simmering for 15-20 minutes
Continue simmering for 15-20 minutes until the rice is completely softened and the liquid has thickened into a porridge consistency. Season with salt to taste.
Ladle the porridge
Ladle the porridge into bowls. Garnish with chopped green onions and a sprinkle of toasted sesame seeds before serving hot.
A little kitchen wisdom
You can use water, but using a vegetable or kelp broth adds significantly more depth to the flavor. For a thicker consistency, simmer for an additional 5-10 minutes.
