Korean Red Bean Rice (Steamed Rice with Adzuki Beans)

Rinse 1/2 cup red beans and place them in a pot with plenty of water.

Bring to a boil over high heat, cook for 2 to 3 minutes, then discard this first water to soften the bean flavor.

Return the beans to the pot with 3 cups fresh water and simmer over medium-low heat for about 30 minutes.

Stop before the skins split widely, when the beans are tinted and tender but still hold their shape.

Drain the beans through a sieve and save the red bean broth separately.

Let the broth cool until warm, because very hot liquid can start cooking the outside of the rice grains before the pot is properly set.

Wash 2 cups rice in several changes of water, then drain it in a sieve for 10 minutes.

Soak it in the warm bean broth for about 20 minutes so the reddish color reaches the grains evenly.

Mix the soaked rice with the cooked beans and 0.3 teaspoon salt.

Adjust the cooking liquid slightly lower than for plain rice, since the soaked grains already hold moisture and can turn mushy with too much broth.

Cook the rice in a rice cooker or covered pot, then let it rest for 10 minutes after cooking.

Fluff gently from the bottom with a rice paddle so the beans do not crush, and serve while warm.