Japanese red rice

Preparation

2. Soak the beans in water for at least 8 hours.
3. Rinse under cold running water and drain well.
4. Put in a saucepan with enough fresh water to cover and bring to the boil.
5. Cook for 10 minutes, then reduce the heat and continue to simmer for about 40 minutes, or until very tender.
6. Drain the beans and reserve the cooking liquid.
7. Allow to cool.
9. Rinse the rice under cold running water until the water runs clear, then drain.
10. Add the rice to the cooled adzuki bean soaking liquid and leave to soak for 1 hour.
12. Drain the rice, reserving the soaking liquid.
13. Mix together the rice and cooked beans.
14. Use a measuring cup to measure the combined beans and rice and add to a large saucepan.
15. Add an equal quantity of the reserved soaking liquid, topping up with fresh water if needed.
16. Stir in the salt.
17. Bring to the boil, stir once, then reduce the heat to low and simmer for about 15 minutes, or until almost all the liquid has been absorbed.
18. Stir again, cover with a tight–fitting lid and reduce the heat to its lowest setting.
19. Leave to steam for 10 minutes.
21. Divide the rice mixture among serving bowls and use a fork to break it up.
22. Scatter over the sesame seeds and serve.