| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Korean, Beans, Rice, Ethnic |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Round red beans |
| 1/2 |
c |
Rice |
| 2 |
c |
Water |
INSTRUCTIONS
1. Quickly wash the red beans in cold water. Rinse the rice.
2. Bring the red beans to a boil in 2 cups water, then simmer for 20
minutes over a low flame. Add the rice and cook for 20 more minutes or
until dry.
Variation: For a less pronounced red bean taste, bring a dozen red beans to
a boil in 2 cups water. Then simmer for 20 minutes. Add slightly less than
2 cups rice, boil a second time, then steam until dry.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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