Sekihan (Rice Cooked with Azuki Beans)

Title:
Sekihan (Rice Cooked with Azuki Beans)

Yield:
4 Servings

Categories:
Japanese,
Rice,
Beans




Ingredients:





 2 1/2 c  Glutinous rice


   1/4 c  Azuki beans


     1 tb Black sesame seeds


   2/3 ts Salt






 NOTE Azuki beans give a reddish color to the rice, which is why this dish


 is often prepared for celebrations in Japan. "Let's have sekihan!" really


 means, "Let's party!" 


 


 PREPARATION Wash rice and soak in water for 2 hours. Drain. Place azuki


 beans in pot and cover with water. Bring to a boil and drain. Add three


 cups of fresh water and simmer for 30 minutes. Do not overcook. Beans


 should retain a slight hardness. Pinch bean between fingers to test. Drain


 and retain the water. Add additional water to make 1 3/5 cups. Put rice,


 azuki beans and the 1 3/5 cups retained water in a heavy saucepan and mix.


 Cover with a tight fitting lid. Bring to a boil; reduce heat and simmer for


 10 minutes. Mix quickly and then simmer for an additional 10 minutes. Turn


 heat to high for a few seconds to evaporate excess water. Remove from the


 heat and remove lid. Mix rice gently folding from the bottom up. Sprinkle


 with roasted sesame seeds and salt. Serve immediately. This is also good


 cold. Me ke aloha, Mary


 


 NOTES : E hele mai oukou e ai!  (Come and eat!)


 


 Recipe by: Yoshi Hamada


 


 Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on


       5    Ma, y 1998