1 cup white or brown rice
2 cups chicken broth
2 teaspoons dark sesame oil
1 teaspoon salt
1 tablespoon sesame seeds
Bring chicken broth to a boil. Stir in rice, salt, and sesame oil. Reduce heat to low, cover and simmer until the water is absorbed (20 minutes for white rice, 40 minutes for brown).
Meanwhile, put sesame seeds in a dry skillet and toast over medium heat, stirring constantly, until golden.
When the rice is done, mix in the sesame seeds.