Sweet Rice Porridge with Red Beans


Preparation info
  • Serves


    • Difficulty


Appears in
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


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, c