Sekihan literary means “red rice” in Japanese because the rice is red from cooking with Azuki beans. It’s a traditional dish served during the New Year, births of baby, birthdays, festivals, weddings, or any kind of celebration.
Gather all the ingredients.
Wash azuki beans and soak for half a day (or overnight).
Combine both glutinous rice and Japanese short-grain rice into a bowl and wash them thoroughly (See Step 1-4 on). Drain the rice for 30 minutes.
Put azuki beans in a small pot (don't use a large pot). Put water to
cover the beans (you don’t want to put water too much here) and bring it to a boil on high heat.
Once it boils, turn off the heat and transfer the beans into a sieve to drain the water.
Put azuki beans back in the pot and add 2½ cup water. Bring it to a boil on high heat. Once it boils, turn down the heat to low and cover the lid. Keep it simmering for 15 minutes (it depends on Azuki beans). Beans are done when you can smash a bean with your fingers.
When it’s done, reserve the cooking red water and beans separately in a bowl. Use plastic wrap to cover the beans so it doesn’t dry out and crack. Let them cool down completely.
Add rice into the rice cooker bowl. Pour the reserved water in the rice cooker bowl until 3 cups line for Sweet Rice (or a little bit below 3 cups line for White Rice if you don’t have Sweet Rice option). If you don’t have enough reserved water, add water to make it to 3 cups. Then add beans and salt. Mix and start cooking.
When it’s done cooking, keep the lid closed for an additional 15 minutes. Stir the rice gently and serve. Sprinkle gomashio or toasted black sesame if you like.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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