Rice with Azuki Beans (Osekihan)

Method9 steps · about 1 hr 30 min

1. 1

   Step 1: Wash all the measured 540 ml dry glutinous rice, then soak it in enough water to cover for at least thirty minutes. Drain well in a sieve. This quantity is three 180 ml Japanese rice-cooker cups.

   Initial rice soak: at least 30 min · 30 minUses 540 ml dry Japanese glutinous rice (three 180 ml rice-cooker cups) · Water to rinse and soak the rice, as needed

2. 2

   Step 2: Wash all the dry azuki beans (60–80 g) and put them in a saucepan. Add enough additional water just to cover them for this first boil.

   Uses 60–80 g dry azuki beans · Water to rinse and just cover the beans for their first boil

   
3. 3

   Step 3: Bring the beans and first-boil water to a boil, then drain away this water, keeping all the beans in the saucepan.

   Uses All the rinsed beans and their initial water

4. 4

   Step 4: Add the separate measured 750 ml water to the drained beans and bring to a boil over high heat.

   Uses All the once-boiled drained beans · 750 ml water for the second bean boil

5. 5

   Step 5: Reduce to medium heat and cook for fifteen to twenty minutes, skimming off white foam as it appears. Stop when the beans are al dente, with just a tiny firm centre; they will finish cooking with the rice.

   Part-cook azuki beans · 20 minUses All the beans and measured second-boil water

6. 6

   Step 6: Drain the beans through a sieve over a bowl. Keep the beans in the sieve and save all the red cooking liquid in the bowl.

   Uses All the beans and their red cooking liquid

7. 7

   Step 7: Scoop the reserved red liquid with a ladle and gently pour it back into its bowl four or five times to expose it to air and brighten its colour. Keep the beans aside.

   Uses The reserved red liquid; keep the beans aside

8. 8

   Step 8: Mix all the soaked drained rice and reserved beans in the rice cooker. Add the aerated red liquid to the appropriate glutinous or sweet-rice level for the measured 540 ml dry rice, equivalent to three 180 ml rice-cooker cups; add extra water only if the red liquid is insufficient. Select the appropriate sweet-rice setting and cook until the machine finishes and the rice and beans are tender.

   Uses All the soaked drained rice · All the reserved beans, without their separately held liquid · Enough reserved red liquid to reach the cooker’s sweet-rice line · Extra water for topping up the cooker, only if needed

   
9. 9

   Step 9: Gently turn the cooked rice and beans with a spatula. Divide into six portions and serve with ready-made gomashio sprinkled to taste or offered separately. Any decorative nandina leaves are for display and must not be eaten.

   Uses All the finished rice and beans · Gomashio (note 3)