Sekihan (Red Bean Rice)
This traditional Japanese red bean rice is made by steaming glutinous rice with adzuki beans, resulting in a beautiful reddish hue and savory flavor. It's often served on celebratory occasions or as a simple, hearty side dish. The beans provide a lovely textural contrast to the tender rice.
An original recipe by Forkin
- Total time
- 4 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2.5 cupglutinous rice, rinsed and soaked
- 0.5 cupadzuki bean, rinsed
- 0.5 tspsalt
for cooking beans
- 3 cupwater
for steaming rice
- 1.5 cupwater
garnish
- 1 tbspblack sesame seed, toasted(optional)
Equipment
steamer pot · steaming basket · strainer · large bowl · kitchen towel · medium pot
The method
Step by step
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl and cover with fresh water. Soak for at least 3 hours, or overnight.
About 3 hr
Cook’s note: Soaking the rice helps it cook evenly and become tender.
- 2
Rinse the adzuki beans and place them in a medium pot with the cooking water.
About 2 min
- 3
Bring the beans to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the beans are tender but still hold their shape.
About 30 min
Cook’s note: Do not overcook the beans; they should not be mushy.
- 4
Strain the cooked adzuki beans, reserving the cooking liquid. Set the beans aside.
About 2 min
Cook’s note: The reserved liquid will give the rice its characteristic pink color.
- 5
Drain the soaked glutinous rice well.
About 1 min
- 6
Combine the reserved adzuki bean cooking liquid with the steaming water. You should have a total of liquid for steaming rice.
About 1 min
Cook’s note: If you don't have enough bean liquid, add plain water to reach the total amount.
- 7
In a steaming basket lined with a damp cloth, spread the drained glutinous rice and cooked adzuki beans evenly.
About 2 min
Cook’s note: A damp cloth prevents the rice from sticking and helps steam circulate.
- 8
Pour the combined liquid into the steamer pot, ensuring it does not touch the bottom of the steaming basket. Bring the water to a boil.
About 5 min
- 9
Place the steaming basket over the boiling water, cover tightly, and steam for 30 minutes. Stir gently once or twice during steaming to ensure even cooking.
About 30 min
Cook’s note: Make sure the lid is tight to trap the steam effectively.
- 10
After 30 minutes, remove the rice from the steamer, transfer it to a large bowl, and gently mix in the salt.
About 2 min
Cook’s note: Seasoning the rice while hot helps the salt dissolve evenly.
- 11
Serve the sekihan warm, garnished with toasted black sesame seeds if desired.
About 1 min
Keep it good
Store leftover sekihan in an airtight container in the refrigerator.
Reheat gently in a microwave or by steaming until warmed through.