Red aduki beans give this Japanese rice dish an appealing rosy tint, yet the flavour is mild and creamy. It's an interesting dish to try, particularly if you are experimenting with an Oriental menu.
To make chestnut rice with sake, rinse 225 g (8 oz) Japanese sushi rice, then soak in plenty of cold water for 30 minutes. Drain and put into a large saucepan with 170 g (6 oz) roughly chopped canned or vacuum-packed chestnuts and 1/2 tsp salt. Add 600 ml (1 pint) cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes or until almost all the liquid has been absorbed, stirring once. Cover tightly and cook, undisturbed, over the lowest possible heat for 10 minutes. Remove from the heat and leave to stand, still covered, for 5 minutes. Remove the lid and fork through the rice, then fork in 1 tbsp sake. Serve sprinkled with 2 tbsp toasted sesame seeds.
Aduki beans are a nutritious addition to savoury dishes of all kinds. In Japan, they are also ground to a powder and used in cakes, pastry and breads, as they have an unusual sweet flavour. * Combining beans and rice provides a dish rich in starchy carbohydrate and protein, but with a low fat content. * Sesame seeds can be an important source of protein for vegetarians. They also provide good amounts of calcium, a mineral essential for healthy teeth and bones.
copper, zinc * B1, niacin, iron, potassium