World Flavors Cookbook

Sekihan (Red Bean Rice)

A traditional celebratory dish of sticky glutinous rice steamed with azuki beans, which dye the rice a festive red color.

Cuisine: Japan

Ingredients

• 2 cups glutinous rice (mochigome)
• 1/2 cup azuki beans
• Salt
• Gomashio (black sesame seeds and salt) for garnish

Instructions

1. Boil azuki beans in water until nearly tender but not broken. Reserve the red cooking water.
2. Soak rice in the red water for at least 4 hours (or overnight) to dye it.
3. Mix rice and beans. Steam for 40-45 minutes until the rice is translucent and chewy.
4. Serve sprinkled with gomashio.