Sekihan Red Rice

Print Recipe
Sekihan Red Rice
  1. Wash 2 cups of sticky mochi rice 30 minutes before cooking and drain water off the rice in a strainer.
  2. I’m using a rice cooker, but rice can be cooked pretty easily in a pot. Please check the video showing how to cook rice in a pot.
  3. For preparation, soak red beans in water for 2 to 3 hours and boil them. Beans don’t have to be very soft as they will be cooked with rice again. Keep the water you boiled the beans in!! This water will color the rice red.
  4. Add 2.2 cups of water to the rice. You can add some water if the red bean water doesn’t reach 2.2 cups.
  5. Put the red beans on top of the rice. This is important. Don’t mix the beans with rice at this stage.
  6. When the rice is done, pour it into a wooden bowl to prevent the rice from absorbing unnecessary moisture. A big wooden salad bowl will do.
  7. Mix the red beans with rice.
  8. Grind sesame seeds between your fingers and mix them with a pinch of salt.
  9. You can serve the rice in a bowl or on a plate, or on the side of your main dish.
  10. Sprinkle the mix of sesame seeds and salt on the red rice. If you don’t want the salt, use just sesame seeds.
Recipe Notes

Sekihan, red bean rice, is ready.

As a tradition, Japanese eat this for celebrations.

Leave a Reply

Your email address will not be published. Required fields are marked *