Prep 30 mins
Cook 30 mins
This was found on several internet sites. Submitted in response to a request on the boards.
Make and share this Sekihan recipe from Food.com.
- 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 regualr 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.
I could live on this.
I made this and I don't get it. It was mushy and has absolutely no flavor. I should get stars for having to eat this stuff.
So good and good for you! For anyone who doesn't have a rice cooker... My Japanese mom gave me an alternate recipe. Soak 1/3 cup red beans overnight in ~2 c water, then boil them for 20 minutes. In a large measuring cup, mix some of the liquid from boiling with cool water, to make 1-3/4 cups liquid (about equal proportions). In a microwave-safe casserole dish, add the beans to 2 cups uncooked sweet rice, and then add the combined liquid. Let stand for 3 hours. Afterward, place a piece of wax paper over the dish and microwave on high for 3 minutes, stir, and microwave again. It may take 3 or 4 cycles to cook the rice (after the 2nd cycle, reduce the cooking time so that the rice doesn't dry out). Let stand for a few minutes before garnishing and serving.