Rice and Red Beans

Seki Han

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This dish is made for festive occasions, such as weddings and births, and is very popular. The beans used are small red ones—azuki—but other dried beans may be used when these particular beans are not available. In Japan a special kind of riceMochigome—is selected for this dish. The beans are boiled for about 1 hour, till tender, and the rice is also cooked, as in the preceding recipes. Both rice and beans should be thoroughly drained from all water, well mixed together and steamed for 1 to 1½ hours till quite dry.