Sekihan (Rice Cooked with Azuki Beans)

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Title: Sekihan (Rice Cooked with Azuki Beans)
Yield: 4 Servings
Categories: Japanese, Rice, Beans


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 (MS MARY E SPERO) on
5 Ma, y 1998