Recipe: Red bean rice

Home Cooking Recipe: Red bean rice


Tanabata comes to a bowl of rice that nourishes the blood



  1. After the red beans are washed, soak them in warm water for about one hour.

  2. Pour into a small pot and boil, turn off after 5 minutes

  3. Don't uncover the red beans and let the red beans cool naturally. At this time, the red beans have already swelled, but they have not yet reached the level of softness.

  4. Take appropriate amount of rice and red beans into the rice cooker, add the soup of red bean and the right amount of water, press the cooking button

  5. After cooking, the rice is so pink and purple.

  6. Use a rice shovel to turn the rice over and sip it for a while.


Tips: 1. Red beans should be soaked beforehand. 2. Do not cook the red beans for too long. After 5 minutes of boiling, the red beans will bloom and the rice will not be delicious. 3. The soup of boiled red beans must be preserved. When steamed rice is added, the color of the steamed rice looks good. Otherwise, the beans are red, the rice is still white, and the rice is immersed in red bean soup, which is more nutritious and delicious. 4. When steaming rice, the soup of red bean and water are added together a little more than the water of steamed rice. Because red beans are more watery, the water is less red. 5. Every time I cook red beans, I can cook more. I can eat two or three meals. I put them in the refrigerator and put them in the refrigerator. When I eat them, I can take them out to steam rice and porridge.

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