Made in a Pressure Cooker, No Prep Required, Professional Grade Sekihan in 15 Minutes
Did you know that you can make sekihan this easily? Thanks to the pressure cooker, you'll be able to tackle "I want to have it now!" requests. Done in 15 minutes! You might not even have time to prepare a side dish to go with it.
Measure out the adzuki beans and water, and add them to the pressure cooker (add all 4 cups of water as listed in the ingredients). Cover with the lid, apply pressure for 3 minutes, and let the pressure release naturally.
In the meantime, measure out the rice, rinse, and drain.
After the pressure is released, add the rice and salt, and mix lightly. Cover with the lid, apply pressure for 4 minutes, and let the pressure release naturally. Once the pressure is released, it is ready.
Caution 1: Cooking time will differ depending on your pressure cooker, so adjust accordingly. Caution 2: The sekihan might burn if parts of your pressure cooker are not in good condition, like if it has a damaged rubber sealing ring.
Story Behind this Recipe
A distinct feature of the pressure cooker is that it only takes 1/3 of the cooking time compared to a conventional pot. But when it comes to sekihan, not only does the pressure cooker cut down cooking time, but it also lets you skip the preparation work from the day before. What a surprise! Adding to that, it's foolproof! Amazing, isn't it! This is my family's emergency go-to dish.
Basic ratios. white rice: glutinous rice: water: adzuki beans= 2: 3: 4: 0.5. salt: about 3/5 teaspoon (3 ml) per 1 rice cooker cup. When cooking a small amount of sekihan, I recommend measuring out the ingredients in a small container. Since the sekihan will be topped with black sesame seeds & salt, as long as you don't add too much, you don't have to be precise when measuring out the salt.