Sekihan, red rice is rice cooked with the red water in which you cook the azuki beans, with a few beans added to it.
Mine is a bid redder than the average as I have added lots of beans.
It is often made with mochigome (sticky rice) in which case it is cooked differently, in a steamer, not a rice cooker. Today, I used regular Akita komachi Japanese rice, in the rice cooker.
It’s a dish for special days as red, or more precisely the combination of red and white, is a good luck color.
Red rice is served with a little gomashio, a mix of salt and sesame.
Cal 207.3 F1.4g C41.8g P5.4g