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Azuki Bean Rice

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Azuki Bean Rice

Serves : 4-6
Preparation time : 45 minutes + overnight soaking
Cooking time : 35-50 minutes

Ingredients :

140g azuki beans, washed and drained
750g uncooked glutinous rice, washed and drained
Sesame salt to taste

Sesame salt (goma shio) is a mixture of toasted black sesame seeds (either whole or ground) and salt. It is a popular accompaniment to Japanese meals, and can be purchased ready-mixed.

Method :

Place the red beans in a saucepan and cover with water. Ring to a boil and drain, cover with fresh cold water, and bring to a boil again.
Reduce the heat to low, cover and cook until beans are tender, about 40 minutes, adding more water as needed to keep beans covered.
Drain the beans, reserving the liquid. Pour the reserved liquid from the beans onto the uncooked rice grain and let stand, covered, overnight to allow the rice to take on a pinkish color.
Drain the rice and reserve the liquid. Combine the beans and rice, taking care not to crush the beans. Bring water to a boil in the base of a steamer. Line the steamer with cheesecloth and spread the rice and beans mixture over top. Pole a few holes in the rice for the steam to escape.
Steam over high heat until the rice is cooked, about 50 minutes, basting frequently with the reserved red bean liquid.
Serve in individual heated serving bowls and sprinkle sesame salt over the top. This dish can also be served at room temperature.

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