Date:    Mon, 13 Jun 94 19:50:46 EDT
 From:    Lisa <BENNETT@UNIVSCVM.CSD.SCAROLINA.EDU>
 
 Japanese red beans and rice (recipe)
 
 Cynthia and other Japanese food fans:  The rice you had at the party
 was called sekihan.  It is served on special occasions throughout the
 year in Japan (and it is delicious - especially if you like sticky things).
 Here’s a recipe I've adapted from _Japanese Cooking_ by Susan Fuller Slack
 and _The Heart of Zen Cuisine_ by Soei Yoneda.
 
 SEKIHAN (6-8 SERVINGS)
 1/2 cups azuki (small red beans)
 about 3 1/2 cups water
 3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough**
   well rinsed, soaked for 1/2-1 hour, drained
 3 1/2 cups water
 1 tablespoon black dry-roasted sesame seeds
 Shiso or watercress leaf for garnish, if desired
 
 In a medium saucepan, combine beans and water; bring to a boil. Reduce heat
 to low; simmer 45 minutes to one hour or until beans are soft but not
 completely cooked.  Cool to room temperature.  Drain beans, reserving the
 liquid. Mix the beans, drained rice and water with 3 tablespoons of the
 bean’s cooking liquid.  Cook in rice steamer in the usual manner.
 Spread the cooked beans and rice into a decorative shallow dish or
 laquer tray.  Sprinkle with the sesame seeds, garnish and serve.
 
 If you don't have a rice cooker, you can cook this is a pot on the stove
 as you would regualr rice.  Just use the proportion of water to rice given
 here, not the usual Western 2 parts water to one part rice.  The rice has
 already been soaked, so it needs less water to cook.

Plain Text Version of This Recipe for Printing or Saving