This colorful but rather bland dish is often served on holidays and special occasions.
- 1 1/8 C
- “sticky,” “sweet,” or “glutinous” rice
- 1/4 C
- regular white rice
- 2 oz.
- dried red Azuki beans (if not in your supermarket, see a whole foods market, worldwide foods market, or health food store)
- 1/2 tsp
- 1 tsp
- sugar (optional)
- black sesame seeds and salt for topping (optional)
- Combine both types of rice and rinse well. Allow rice to drain in a wire colander for 30 minutes.
- Soak beans overnight or for half a day. Then put them into a small pot with enough water to cover them and bring to a boil. Drain beans into a colander, discarding this water.
- Put beans back into the small pot and add 2½ cups of water. Bring to a boil again, then turn heat down and allow them to simmer for about 15 minutes, until the beans can be smashed with your fingers.
- Drain beans again, this time reserving the reddish liquid. Cover drained beans with plastic wrap to keep them from drying out.
- Cook rice in a rice cooker or heavy-bottomed pot, using the red bean liquid plus any more water needed to make 3 cups. Add beans, salt, sugar if desired, and cook mixture over lowered heat until rice and beans are tender.
- Stir gently and serve. Top with black sesame seeds mixed with a little salt (optional) If you can’t find black sesame, toast some white sesame seeds in a small skillet, add a light sprinkle of salt, and use as a topping.
Adapted from http://www.justonecookbook.com/recipes/sekihan-japanese-azuki-beans-rice/