Good Food
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Sekihan (red rice)

EasyQuickUnder $10/4 servesVegetarian Japanese
Serves 4Time 30 minsSekihan Red Rice

A superb, sweet dish with just three ingredients!

Fat - total 2g 2%
Fat - saturated 0g 1%
Salt 192mg 8%
Protein 15g 31%
Carbs 78g 25%
Sugar 3g 3%
Energy 1649kJ 19%

% based on an adult’s recommended daily intake

Ingredients

  • ( 1 cup) Dry red kidney beans
  • ( 2 cup) White rice, raw
  • ( 1 tbsp) Raw sugar
  • ( 1 tsp) Salt

Method

  1. Rinse the beans. Boil them in plenty of water over medium heat, and cook for three minutes. Slowly add cold water to the pot. When the water is lukewarm, leave the beans for 10 minutes, then drain.
  2. Put the drained beans back into the pot with 1.2–1.4L of water. Bring to a boil over medium heat, then turn down the heat to simmer the beans. Cook 15–20 minutes for fresh young beans, an hour or more for older beans.
  3. Line a sieve with a cloth and drain the beans. Keep the liquid. Cover both the beans and liquid.
  4. Cook the rice, following the instructions on the rice packet. Then rinse and drain the rice.
  5. Add water to the bean cooking liquid, until there is 450mL in total. Add the sugar and salt to the liquid and stir.
  6. Put all the ingredients into a heavy saucepan and bring to the boil. Cover with a lid, reduce to a simmer, and cook for 20 minutes.
  7. Turn off the heat and leave the lid on the pot for 20 more minutes.
  8. Serve with a small amount of gomashio.
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