Rice with Beans
Ingredients
- 300 gWhite rice (rinsed)
- 100 gWhole soybean (soaked)
- 450 mlMineral water
- 1 pinchGray sea salt
- 50 gKorean black soybeans (Seoritae) (soaked)
Method
Pearl-like rice grains tinted purple, dotted with plump beans. A firm bite that releases a toasted hazelnut aroma with every mouthful.
- 1
Place the soybeans and Seoritae black beans in a bowl of cold water. Let them swell until they double in volume and the skin is smooth, without wrinkles.
- 2
Rinse the white rice in clear water several times. Rub the grains between your hands. The water must go from cloudy to perfectly clear to prevent the rice from sticking too much.
- 3
Put the rice, both types of drained beans, salt, and mineral water in a heavy-bottomed saucepan. Bring to a boil. As soon as large bubbles break the surface, cover tightly and lower the heat to minimum.
- 4
Turn off the heat. Do not lift the lid. The trapped steam finishes cooking the heart of the beans. After 10 minutes, gently fluff with a spatula.
Frequently asked questions
How do you get this dish right?
- Use the bean soaking water for cooking; it contains all the pigments that will color the rice.
- If using a rice cooker, select the 'Grains' or 'Brown Rice' setting.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. To reheat, add a spoonful of water and microwave or steam.
