Azuki beans and rice requires Japanese short grain rice, water, salt, sweet rice and azuki beans. To make this dish, wash the azuki beans, and soak them in water overnight. Combine the two types of rice and wash, then drain for 30 minutes. Boil the beans, and simmer for 15 minutes. Add the beans, water and salt to the rice cooker, and keep the lid closed for about 15 minutes after the rice is done cooking. Stir gently and serve.
Azuki beans and rice is also called sekihan. Sekihan literally translates to "red rice," and the dish is so named because the rice takes on a reddish hue from being cooked with the azuki beans. This Japanese dish is traditionally served during celebrations such as New Year's, the birth of a child, festivals, weddings and birthdays. Sekihan is commonly topped with gomashio or toasted sesame seeds before serving.
Sweet or sticky rice is also called mochigome and is the traditional basis of sekihan; however, since it is heavy and filling, many people choose to substitute regular rice for at least a portion of the recipe. Azuki beans are very sweet and are commonly used in Japanese sweets such as mochi, dorayaki and red bean ice cream.