Sekihan

I could live on this.

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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.

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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.

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Great recipe! Clear, precise and easy to follow. THANK YOU. This is great comfort food. I do not have access to adzuki beans so I used a can of black beans and reduced the rice to 2 cups. I am also allergic to sesame seeds so I did not add those. The kids and I love the taste. We will be making this again. I've always wanted to make glutinous rice in the rice cooker and now I finally know how. I've made it often changing the ratio of beans to rice, "IT'S ALL GOOD." It's good with 1 cup of dried red beans and 2 cups of uncooked sweet rice. THANK YOU.

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I made this from the directions in my rice cooker instruction book, which were vague at best, so the beans were not cooked enough. I'll give it another try with this recipe. I did add some rice seasoning flakes (furikake) which added some flavor.. it needed something.

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this is japanese comfort food..one of my favorites! and the color is very pretty also. i like this sprinkled with salt and black sesame seeds.

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I wasn't sure about this, even after sampling it from the pot until I sat down to eat. OMG, so GOOD!! I was low on rice and high on beans, so I doubled the amount of beans, which seemed to work just fine still following the recipe as-is since you cook the beans almost through first. We enjoyed this sprinkled with a little nama shoyu and some pickled ginger on the side. Slightly sticky but not gummy with the wonderful almost meaty flavor of the aduki beans. A keeper!

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