Redfield Recipes: Sekihan

Sekihan

Half recipe from Just One Cookbook

¹/₄	cups	adzuki beans
1¹/₂	cups	sweet rice/glutinous rice/mochigome
¹/₄	cups	short grain rice
1¹/₄	cups	water
¹/₄	tsp	salt
	toasted black sesame seeds

Wash adzuki beans and soak over night.

Combine rices, rinse, and drain for 30 minutes. While the rice is draining, put adzuki beans in a small pot and cover with water. Bring to boil, pour off water, and 1¹/₄ cups water and bring to a boil again, then simmer for until you can smash the beans with a wooden spoon (about 15 minutes).

Remove the beans from heat. Drain the beans, saving the cooking water, and cover the beans with an airtight lid or plastic wrap.

Put the rice in the rice cooker, and add reserved bean water until just below the appropriate line for 1¹/₂ cups of dry rice. If you don't have enough reserved water, add plain water to reach the line. Add beans and salt. Mix and steam.

When the rice is finished steaming, let it sit for 15 more minutes before taking the lid off. Fluff the rice and sprinkle with sesame seeds before serving.