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Rich black sesame congee is a velvety, nutty breakfast bowl packed with nutrients. A healthy, vegetarian option great for family mornings and clean eats.
Rinse the short-grain white rice thoroughly in cold water until the water runs mostly clear; drain well.
In a heavy-bottomed pot, combine the rinsed rice and 6 cups water. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and simmer uncovered, stirring every 5–10 minutes. Cook for 35–40 minutes until the rice is soft and the mixture thickens.
Meanwhile, toast black sesame seeds in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently to avoid burning. Cool slightly, then grind to a fine powder using a spice grinder or blender.
When the rice congee has thickened, stir in the ground black sesame, sugar, and salt. Mix well, then pour in the whole milk and continue to cook on low heat for another 5 minutes, stirring constantly until velvety and hot. Serve warm.
