Azuki & Cashew Rice

Name: Azuki & Cashew Rice
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Short Grain Rice; 1/4 cup Azuki (Red Beans); 500 ml Water; 1/2 teaspoon Salt; 1/2 cup Unsalted Cashew Nuts

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Sekihan’, steamed short grain glutinous rice cooked with Azuki (Red Beans), is sometimes cooked with Chestnuts as well. But Chestnuts are not commonly available where I live. I looked for a substitute for Chestnuts and I tried some different nuts. Now I can tell you that the best substitute is Cashew Nuts. This ‘Auzki & Cashew Rice’ is even more accessible as it can be cooked with ordinary rice.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2 cups(*180ml cup) Short Grain Rice
1/4 cupAzuki (Red Beans)
500 mlWater
1/2 teaspoonSalt
1/2 cupUnsalted Cashew Nuts

Saved

Steps

1

Place washed Azuki (Red Beans) and Water in a saucepan and cook for 20 to 25 minutes OR until beans are almost cooked but still firm.
2

When beans are cooked, drain and save the liquid, which will be used to cook rice.
3

Wash Rice and drain. Place in the rice cooker’s inner pot, add the cooled red liquid up to the 2-cups-marking. Add Salt and gently stir. Place the cooked Azuki and Cashew Nuts on the rice evenly, but Do Not stir.
4

Press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes, then gently toss to mix.