Azuki_Rice
This dish is traditionally prepared to celebrate special occasions in Japan, because its red colour which is symbolic of happiness. The dish is called ‘Sekihan’ (Red Rice) in Japanese and basically steamed Mochi-gome (short grain glutinous rice) with Sasage Beans that are very similar Azuki Beans. These days more people conveniently cook it using rice cooker. But there are some tips to remember.


Makes

4 to 6 Servings

Ingredients

Glutinous Rice 2 cups (180ml cup) *short grain preferred
Japanese Short Grain Rice 1 cup (180ml cup)
Azuki (Red Beans) 1/3 cup
Water 2 cups
Salt 1/2 to 3/4 teaspoon *I think 1 teaspoon is to salty.
Toasted Black Sesame Seeds & Salt

Method

1. Place washed Azuki (Red Beans) and Water in a large saucepan and cook for about 30 minutes until beans are just cooked but still firm.
2. Wash Rice and drain.
3. When beans are cooked, drain but you must save the liquid, which will be used to cook rice.
4. Place well-drained Rice and Azuki Beans in the rice cooker’s inner pot, add 450ml (just less than 500ml) of cooled red liquid and Salt, mix evenly. If the red liquid is not enough, add some water to make about 450ml.
5. Plug the rice cooker in and press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently trying not to break beans.
6. Traditionally sprinkle some Black Sesame Seeds and Salt over the top and serve.