Title: Sekiban (red-cooked festival rice)
 Categories: Side dish, Rice, Vegetables
      Yield: 6 Servings
 
      2 c  Adzuki beans
      1 lb Japanese sweet rice
      1 ts Black sesame seeds
      1 ts Salt
    1/4 ts Soy sauce
 
  A day before you plan to serve, place the beans in a colander or
  sieve & wash them under cold running water. Then transfer them to a 2
  qt pan, cover with 4 cups of cold water & bring to a boil over high
  heat. Reduce the heat to its lowest point & simmer the beans
  uncovered for 45 minutes, until they are tender but still intact.
  Drain the beans through a large sieve or colander set over a large
  mixing bowl. Reserve the liquid & cover the beans with cold water in
  another bowl. Cool to room temperature. Stirring with a large spoon,
  wash the rice in a large colander under cold running water until the
  draining water runs clear. Drain thoroughly & add the rice to the
  reserved bean liquid. Soak for 8 hours or overnight, covered, in the
  refrigerator. Drain the rice, discard the soaking liquid & combine
  the rice and 1 c beans in a bowl. Steam the rice & beans in an
  Oriental steamer, or put them in a colander & set the colander in a
  large pot filled with 1 1/2" water. Bring the water to a boil over
  high heat, cover the pan tightly, & steam for 40 minutes,
  replenishing the water in the pot if it boils away. Meanwhile, heat a
  small skillet over high heat until a drop of water flicked across its
  surface evaporates instantly. Add the sesame seeds &, shaking the pan
  gently, cook 2 to 3 minutes, until the seeds are lightly toasted.
  Transfer the seeds to a small bowl and toss with 1 ts salt & 1/4 ts
  soy sauce. Transfer the steamed rice & beans to a large serving bowl
  or individual bowls.  Serve hot or at room temperature as a sweet
  course with kuri fukume-ni. Sprinkle with the sesame seeds before
  serving.