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recipe card red bean rice

Red Bean Rice

  • Author: Funky Asian Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: serves 6 1x
  • Category: rice
  • Cuisine: Japanese

Ingredients

Scale
  • 15.2 oz (3 rice cooker cups) sticky rice
  • 2.5 ounces dried azuki beans (about ⅓ cup)
  • 4 cups water
  • 3 ½ oz bag cooked and peeled chestnuts
  • 3 Tablespoons black sesame seeds
  • ½ Tablespoon sea salt

Instructions

  1. Sort (checking for any small pebbles or debris) and then wash the azuki beans. Soak the beans in 3 cups of water overnight.
  2. Toast the sesame seeds in a skillet over medium low heat for 3-4 minutes to bring out the flavor of the sesame. Then mix with the salt. Set aside to cool until ready to eat the rice.
  3. Wash the rice and soak it in water for at least 1 hour. Drain the rice using a sieve.
  4. Drain the soaked azuki beans and put them into a pot. Pour 3 cups of fresh water over the beans and bring to a boil over high heat. Lower the heat to medium low, partially cover with a lid, and cook for 45 minutes-1 hour until the beans are firm but cooked through. 
  5. Drain the beans, saving the cooking liquid separately.
  6. Add the drained rice and azuki beans to the rice cooker. Add the red soaking liquid to the level required for 3 cups of sticky rice/sweet rice. Add a little water if there is not enough red liquid. Turn the switch on.
  7. Once the rice is cooked, let it sit for 5 additional minutes. Add the chestnuts and mix gently using a spatula. 
  8. Serve with gomashio either sprinkled over the rice or in a separate container for individuals to sprinkle.

Notes

*If you soak the beans the night before, your beans will be done in 30-45 mins. You can also cook the beans in a pressure cooker. I cook them on low pressure for 15 minutes and then let it naturally release for another 15 minutes. You can prepare the beans ahead of time so they are ready to use. They last in the fridge for several days. 

*It is not necessary, although highly recommended, to soak the azuki beans. Azuki beans have very hard skins and it is difficult for them to hydrate well while cooking. If you do not soak the beans, you will need to cook the beans for about 90 mins. Check the water level and softness periodically, adding water as needed.

*You can also cook the beans in a pressure cooker. I cook them on low pressure for 15 minutes and then let it naturally release for another 15 minutes. You can prepare the beans ahead of time so they are ready to use. They last in the fridge for several days. 

*If you do not have a rice cooker, you can also steam the rice. Place the rice on two layers of cheesecloth or a steamer cloth in a steamer basket insert (Make sure to rinse the cloth first). Fill the bottom pot with plenty of water and then place the steamer basket and a lid on top. 

Bring the pot to boil on high heat and let the rice steam for 10 mins. Carefully lift the lid and gently flip the rice over so that the rice that was on the bottom is now on top, so you can evenly steam the rice. Cover the pot again and steam for an additional 10 mins. 

Check the rice. It should be translucent, shiny, and sticky. Take a little taste if you are unsure. The rice should have a nice chewy texture. If you’re not sure, you can continue to cook the rice for a little longer. 

Keywords: red bean rice, azuki beans, japanese, holiday, sides, sticky rice, rice