Risotto style sekihan (red rice)

A creamier version of the Japanese classic, ideal for chilly weather.

o-seki-han, Japanese red sticky rice.
sekihan

I had that velvety broth from boiling azuki red beans.
So I have added it to the rice cooker with brown rice. Roughly, I’ve doubled the amount of liquid and cooked on Chinese okayu (congee) rice porridge mode. I’ve added a few beans too of course.

This amount of sauce was left when I opened.

Oishiso ! I want to eat it like that.

Flavoring are natural sea salt and freshly roasted sesame seeds.

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