‘Sekihan’ Azuki Rice is traditionally prepared to celebrate special occasions in Japan. ‘Sekihan’ is supposed to be cooked by steaming, but I use rice cooker as many people do so these days. Chestnuts is a very popular extra ingredient for ‘Sekihan’. Though I had nothing particular to celebrate today, I cooked ‘Sekihan’ with Chestnuts. This is a delicious rice dish.


4 Servings


1.5 cups (*180ml cup) Glutinous Rice *short grain preferred
0.5 cup (*180ml cup) Japanese Short Grain Rice
1/4 cup Azuki (Red Beans)
500ml (2 cups) Water for cooking Azuki
3/4 teaspoon Salt
1 tablespoon Sake (Rice Wine) OR Mirin *Mirin would add sweetness
200g peeled Chestnuts *thawed if frozen
Toasted Black Sesame Seeds *optional

  1. Place washed Azuki (Red Beans) and Water in a saucepan and cook for about 20 to 25 minutes OR until beans are almost cooked but still firm.
  2. When beans are cooked, drain and save the liquid, which will be used to cook rice. Cool the red liquid.
  3. Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
  4. Add Azuki Beans and 320ml of cooled red liquid. If you don’t have enough red liquid, add some water. *Note: If you like soft rice, you can add extra 1-2 tablespoons water, but not more than that.
  5. Add Salt and Sake (OR Mirin), and gently mix. Place Chestnuts on top, but DO NOT stir. Press ‘COOK’ button to start cooking.
  6. When the rice is cooked and steamed, mix gently trying not to break Azuki Beans and Chestnuts. Sprinkle with some Black Sesame Seeds and serve.