Sekihan (Bean Rice)

Featured in the Honolulu Star-Bulletin on December 28, 2005.



Sekihan (Bean Rice)

  • 1/2 cup azuki (Japanese red beans)
  • 4 1/2 cups water
  • 3 cups mochi rice
  • 1 teaspoon salt
  • Red food coloring
  • 1 tablespoon kurogoma (black sesame seed), toasted


In a small bowl, soak azuki overnight in 2 cups of the water. Pour into saucepan and bring to a boil; lower heat and simmer for 45 minutes or until tender. Drain azuki; cool. In a rice cooker or 2-quart saucepan, rinse rice; drain. Add the remaining 2 1/2 cups water, the salt, and a drop of red food coloring; soak for 1 hour. Cook rice until tender, about 30 minutes; cool. Mix rice and azuki; sprinkle with kurogoma. Makes 6 servings.

Approximate Nutrient Analysis per serving:
200 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 360 mg sodium, 40 g carbohydrate, 3 g fiber, 0 g sugar, 6 g protein


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