Sekihan Recipe (Japanese Adzuki Bean Rice)
Sekihan is a classic Japanese dish made from glutinous rice grains and red adzuki beans. The rice has a sticky texture, while the beans are light and fluffy. Let me show you how to make this beautiful red rice dish!
Equipment
Ingredients
Instructions
- Soak rice: Rinse rice under running water a few times quickly, soak in water for more than 30 minutes and drain.
- Cook adzuki beans: Put adzuki beans and water (2 cups) in a pressure cooker, close the lid, and cook over high heat. When pressure is reached, lower the heat, cook for 3 minutes, and turn off the heat.
- Cook rice: Open the lid after pressure is released, add rice, close the lid and cook over high heat. When pressure is reached, lower the heat, cook for 3 minutes, and turn off the heat.
- Steam: Leave it for 10 minutes to steam the rice.
- Stir: Open the lid after pressure is released, stir the rice gently. Top with salt and toasted black sesame seeds as you like.
Notes
- Storage: Wrap one serving of rice in cling film and store it in the freezer. It will last for a month in the freezer.
- The water-to-rice ratio is 1:1. I use a 180ml Japanese rice cup, but you can use a measuring cup of any size to measure it in the same way.
Video
Nutrition
Serving: 1servingCalories: 301kcalCarbohydrates: 64.7gProtein: 3.9g
This nutritional information is estimated and provided for general reference only.