Sekihan (ข้าวมงคล)

1.Place the adzuki beans in a saucepan and cover with water. Bring to a boil and cook for 3–5 minutes. Drain and discard the first cooking water to remove any bitterness.

2.Return the beans to the saucepan and cover with fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes, or until the beans are tender but still hold their shape. Remove from the heat and allow the beans to cool in the cooking liquid. Drain, reserving the cooking liquid.

3.Rinse the glutinous rice and Japanese rice until the water runs clear. Soak for 1 hour, then drain well. Transfer the rice to a rice cooker and add the cooled reserved cooking liquid. If needed, top up with water to the 2-cup level. Scatter the cooked adzuki beans over the rice without stirring.

4.Cook the rice as usual. Once finished, let it rest in the rice cooker for about 15 minutes before gently fluffing the rice with a rice paddle to evenly distribute the beans.

5.Combine the toasted black sesame seeds with the salt to make gomashio. Serve the Sekihan warm, sprinkled with the gomashio.