| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Japanese, Rice, Beans | 4 | Servings |
INGREDIENTS
| 2 1/2 | c | Glutinous rice |
| 1/4 | c | Azuki beans |
| 1 | tb | Black sesame seeds |
| 2/3 | ts | Salt |
| 5 | Ma, y 1998 |
INSTRUCTIONS
NOTE Azuki beans give a reddish color to the rice, which is why this dish is often prepared for celebrations in Japan. "Let's have sekihan!" really means, "Let's party!" <G> PREPARATION Wash rice and soak in water for 2 hours. Drain. Place azuki beans in pot and cover with water. Bring to a boil and drain. Add three cups of fresh water and simmer for 30 minutes. Do not overcook. Beans should retain a slight hardness. Pinch bean between fingers to test. Drain and retain the water. Add additional water to make 1 3/5 cups. Put rice, azuki beans and the 1 3/5 cups retained water in a heavy saucepan and mix. Cover with a tight fitting lid. Bring to a boil; reduce heat and simmer for 10 minutes. Mix quickly and then simmer for an additional 10 minutes. Turn heat to high for a few seconds to evaporate excess water. Remove from the heat and remove lid. Mix rice gently folding from the bottom up. Sprinkle with roasted sesame seeds and salt. Serve immediately. This is also good cold. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Yoshi Hamada Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
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