‘Sekihan’ is steamed short grain glutinous rice cooked with Azuki (Red Beans). It is traditionally prepared to celebrate special occasions in Japan, because of its red colour which is symbolic of happiness. On the other day, I realised that I knew one vegetable that could make absolutely everything RED. That is Beetroot, which is not a common vegetable in Japan. I tried to cook ‘Sekihan’ with Beetroot. It didn’t turn as red as I expected, but it gradually became very red as it cooled down. Beetroot tastes so sweet in this ‘Beetroot& Azuki Rice’, which can be a great side dish for any main dish.
1 cup (*180ml cup) Glutinous Rice *short grain preferred
1 cup (*180ml cup) Short Grain Rice
*Note: You can use Non-glutinous Rice only
1/4 cup Azuki (Red Beans)
1 Beetroot *cut into 1cm cubes
3/4 teaspoon Salt
Toasted Sesame Seeds *optional
- 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.
- When beans are cooked, drain and save the liquid, which will be used to cook rice.
- Wash Rice and drain. Place in the rice cooker’s inner pot, add cooled red liquid up to the 2-cups-marking. Place cooked Azuki and Beetroot pieces on the rice evenly, but Do Not stir. Sprinkle with Salt.
- Press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes, then gently toss to mix.
- Sprinkle with some Toasted Sesame Seeds and enjoy.