Japanese red rice

Japanese red rice


1 person made this

About this recipe: 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.

Norma MacMillan

Serves: 4 

  • 100 g (3½ oz) dried aduki beans, soaked for at least 8 hours
  • 200 g (7 oz) glutinous rice
  • ½ tsp salt
  • 2 tbsp black sesame seeds

Prep:10hr30min  ›  Cook:25min  ›  Ready in:10hr55min 

  1. Drain the soaked beans and rinse under cold running water. Put them into a saucepan, cover with plenty of cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer for 35–45 minutes or until very tender.
  2. Drain the beans in a colander set over a large bowl, reserving the red cooking liquid in the bowl. Leave the liquid to cool for about 30 minutes.
  3. Rinse the rice under cold running water until the water is clear, then drain. Add the rice to the red cooking liquid and leave to soak for 1 hour.
  4. Drain the rice, saving the red liquid as before. Mix the rice with the cooked beans and measure into a large saucepan, using a measuring jug or a mug. Add an equal quantity of the red liquid, topping up with fresh cold water if needed. Stir in the salt.
  5. Bring to the boil. Stir once, then reduce the heat to low and cook very gently for about 15 minutes or until almost all the liquid has been absorbed. Stir again, then cover the pan tightly and turn the heat down to its lowest setting. Leave to steam undisturbed for 10 minutes.
  6. Transfer the rice mixture to a serving bowl and use a fork to break it up. Scatter over the sesame seeds and serve.

Another idea

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.

Plus points

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.

Each serving provides

copper, zinc * B1, niacin, iron, potassium

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