Rinse the rice 30 minutes before you intend to cook it and drain in a sieve.
Put the washed adzuki beans in a sauce pan and cook over high heat in a generous amount of water. Once the water is boiling, turn the heat down to medium and boil for 5-6 minutes. Strain to get rid of the scum.
Return the adzuki to the sauce pan, add 3 cups of water and heat. Once the water is boiling, turn down to low heat and boil until the beans soften.
Squeeze a bean between your thumb and forefinger. If the bean can be squished, they're done. It should take about 20 - 25 minutes.
Separate Step 4's adzuki beans from the water they were boiled in. Put the rice in a rice cooker and add the cooled water from Step 4. Add more water until it reaches the 3-cup line for okowa and add the adzuki beans and salt.
Let the rice to sit for 30 minutes or more before you cook it. Once it's finished cooking, mix the rice well and serve with black sesame seeds and salt on top.
Add a bit more water than indicated by the 3-cup line for "okowa" on the rice cooker. If you make this dish by filling the water up to the 3-cup line exactly, the rice will come out a little firm.
Story Behind this Recipe
Making it in a rice cooker instead of a pot is easier, so we prepare rice and adzuki beans this way quite often in my house.
Step 4: Depending on the adzuki beans you use, the boiling time required may be more or less, so make sure to monitor the beans while boiling. Step 5: If you use a lot of the adzuki boiling water when making the rice, the rice will be colored. Feel free to add more adzuki beans to the dish if you like. Make a lot of boiled adzuki beans, put the beans and the water they were boiled in in separate resealable bags and freeze to have them ready to go next time.