Sweet Rice Porridge with Red Beans


Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

A good way to use leftover rice, this porridge is pleasantly sweet and makes a nice snack by itself. Or serve it with Salt-Grilled Fish or Chicken in lieu of plain rice.


  • cup sasagé mamé (small dried red beans)
  • 2–2¼ cups cold water
  • ¼ teaspoon salt
  • 1½–2 cups cooked rice (leftovers are perfect)
  • 4 omochi (glutinous rice cakes), optional
  • Scant ¼ cup sugar


Bring several cups of water to a rolling boil and add the beans, a few at a time to keep the water at a rapid boil. After all the beans have been added, reduce the heat slightly to maintain a steady simmer. Cook the beans for 30–40 minutes, or until tender but not mushy, adding more water if necessary to keep the beans covered all the time. Drain the cooked beans.

In a large saucepan, combine the water, salt and rice and stir. Bring it to a boil over high heat, then adjust to maintain a simmer. Cook the porridge for 10 minutes, stirring frequently. For extra volume and a pleasant texture contrast, add soft rice cakes. (If your rice cakes are very hard or crusty, soften them first in a separate saucepan with warm water.) Stir in the drained red beans, heat all through for 1 minute, then serve immediately. Sprinkle the sugar over the porridge as you eat.