Rice porridge with peanut and sesame paste

A sweet, toasty cream of ground rice with peanut and black sesame, served hot in small bowls: a classic southern Chinese breakfast and afternoon treat.

Ingredients (2 servings)

• 3 tablespoons rice, soaked 1 hour Rice
• 3 tablespoons unsalted roasted peanuts Peanut
• 2 tablespoons gently toasted black sesame Black sesame
• 2 cups water
• A small amount of honey or sugar Honey

Preparation

1. Blend the drained rice, peanuts, and sesame with the water until smooth.
2. Strain for an even silkier texture.
3. Cook gently, stirring constantly, 8–10 minutes, until thickened like a cream.
4. Sweeten moderately off the heat and serve hot.

Traditional reading

Peanut and sesame are studied as dense, oily seeds associated with deep nourishment; ground rice gives body and softens that density. It is the textbook example of a nourishing sweet in a small portion.

Variations

• All black sesame gives the classic hei zhi ma hu; all peanut, the sweeter southern version.
• With plant milk instead of water it turns creamier for breakfast.

Precautions

Allergens: peanut and sesame, two of the most significant. Never give honey to children under one year. It is energy-dense: keep portions small, and adapt the texture where choking risk exists.