Japanese Red Beans And Rice
SEKIHAN (6-8 SERVINGS)
1/2 cups azuki (small red beans)
about 3 1/2 cups water
3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough**
well rinsed, soaked for 1/2-1 hour, drained
3 1/2 cups water
1 tablespoon black dry-roasted sesame seeds
Shiso or watercress leaf for garnish, if desired
In a medium saucepan, combine beans and water; bring to a boil. Reduce heat to
low; simmer 45 minutes to one hour or until beans are soft but not completely
cooked. Cool to room temperature. Drain beans, reserving the liquid. Mix the
beans, drained rice and water with 3 tablespoons of the bean's cooking liquid.
Cook in rice steamer in the usual manner. Spread the cooked beans and rice into
a decorative shallow dish or laquer tray. Sprinkle with the sesame seeds,
garnish and serve.
If you don't have a rice cooker, you can cook this is a pot on the stove as you
would regular rice. Just use the proportion of water to rice given here, not the
usual Western 2 parts water to one part rice. The rice has already been soaked,
so it needs less water to cook.