Why did I put the title all in caps? Oh well.
This recipe uses mochi gome, which is a "sweet" glutinous rice.
What You Will Need
1/2 cup adzuki (small red beans)
about 3 1/2 cups water
3 cups sweet glutinous rice (mochi gome), well rinsed, soaked for 1/2-1 hour, drained
3 1/2 cups water
1 tablespoon dry-roasted sesame seeds
shiso or watercress leaf for garnish
In a medium saucepan, combine the 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. (The rice has already been soaked, so it needs less
water to cook.) Cook in
a rice steamer as discussed by various people in How To Cook Rice. Spread the cooked beans and
rice into a decorative shallow bowl or on lacquer tray. Sprinkle with
the sesame seeds, garnish with shiso and serve.