steamed rice with red beans
- Serves: 4
- Total Calories: 1857 kcal
- Total Time: 2 h 30 m
- Prep: 1 h 15 m
- Cook: 1 h 15 m
- Japanese: Sekihan
Rinse the red (azuki) beans. Pour 1 liter of water into a pan. Add the beans and cover. Boil for 5 minutes on high heat.
Add another 1 liter of water to the pan and boil for 5 more minutes on high heat.
Drain the beans in a colander. Return the beans to the pan. Add 1 liter water and cover. Bring to a boil and simmer 5 to 8 minutes on low heat until the beans become soft.
If using glutinous rice, keep 480 ml of the boiled liquid. If using regular rice, keep 600 ml of the boiled liquid. Drain the beans in a colander and leave 1 hour to completely remove all the boiled liquid.
Wash the rice. Drain the water and leave the rice in another colander 1 hour to completely remove all the water. Add the 480 ml or 600 ml boiled liquid to the rice cooker pot.
Add the beans. Put the pot in the body of the machine. Switch on the rice cooker.
Heat the black sesame seeds for 30 seconds on medium heat in a frying pan. Add the salt and stir. Remove from the heat.
Put the rice into serving bowls and sprinkle the sesame seeds over the top.
Sekihan is a traditional dish cooked on celebration days such as weddings and birthdays in Japan. This dish using glutinous rice is stickier than when using regular rice.
Japanese foods recipes
Int'l. recipes with a Japanese twist