Japanese red rice

Drain the soaked beans and rinse under cold running water. Put them into a saucepan, cover with plenty of cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer for 35–45 minutes or until very tender.

Drain the beans in a colander set over a large bowl, reserving the red cooking liquid in the bowl. Leave the liquid to cool for about 30 minutes.

Rinse the rice under cold running water until the water is clear, then drain. Add the rice to the red cooking liquid and leave to soak for 1 hour.

Drain the rice, saving the red liquid as before. Mix the rice with the cooked beans and measure into a large saucepan, using a measuring jug or a mug. Add an equal quantity of the red liquid, topping up with fresh cold water if needed. Stir in the salt.

Bring to the boil. Stir once, then reduce the heat to low and cook very gently for about 15 minutes or until almost all the liquid has been absorbed. Stir again, then cover the pan tightly and turn the heat down to its lowest setting. Leave to steam undisturbed for 10 minutes.

Transfer the rice mixture to a serving bowl and use a fork to break it up. Scatter over the sesame seeds and serve.