Sekihan

46 EDT

From: Lisa <BENNETT

UNIVSCVM.CSD.SCAROLINA.EDU>

Japanese red beans and rice (recipe)

Cynthia and other Japanese food fans: The rice you had at the party

was called sekihan. It is served on special occasions throughout the

year in Japan (and it is delicious - especially if you like sticky things).

Here's a recipe I've adapted from

Japanese Cooking

by Susan Fuller Slack

and The Heart of Zen Cuisine

by Soei Yoneda.

SEKIHAN (6-8 SERVINGS)

1/2 cups azuki (small red beans)

about 3 1/2 cups water

3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough**

well rinsed, soaked for 1/2-1 hour, drained

3 1/2 cups water

1 tablespoon black dry-roasted sesame seeds

Shiso or watercress leaf for garnish, if desired

In a medium saucepan, combine beans and water; bring to a boil. Reduce heat

to low; simmer 45 minutes to one hour or until beans are soft but not

completely cooked. Cool to room temperature. Drain beans, reserving the

liquid. Mix the beans, drained rice and water with 3 tablespoons of the

bean's cooking liquid. Cook in rice steamer in the usual manner.

Spread the cooked beans and rice into a decorative shallow dish or laquer tray. Sprinkle with the sesame seeds, garnish and serve.

If you don't have a rice cooker, you can cook this is a pot on the stove

as you would regualr rice. Just use the proportion of water to rice given

here, not the usual Western 2 parts water to one part rice. The rice has

already been soaked, so it needs less water to cook.