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Red Bean Rice (Patbap)
Red bean rice, or patbap, is a beautiful alternative to standard white rice. The dried red beans tint the short-grain rice a striking purple color as it cooks. It brings extra nutrition and a subtle earthy flavor to the table. Serve this colorful dish alongside your favorite savory mains for a memorable weeknight dinner or when hosting guests.
Ingredients
- 1 / 2 cup dried red beans
- 2 cups short-grain rice
Instructions
- 1Submerge the dried red beans in cold water and soak them overnight. Drain the beans, save the soaking liquid, and add fresh water to the liquid until it reaches exactly 2 1/4 cups.
- 2Transfer the soaked red beans, short-grain rice, and the measured soaking liquid into a rice cooker and start the standard cooking cycle.
- 3For stovetop cooking, place the rice, beans, and measured water into a heavy-bottomed pot with a tight lid and bring the mixture to a boil.
- 4Lower the heat to medium and maintain a simmer for 15 minutes, then drop the heat to low and continue cooking for 10 more minutes.
- 5Remove the pot from the heat and leave it covered for 15 minutes to allow the grains to absorb the remaining moisture before serving.
- 6For an alternative quick-start method if the beans are unsoaked, simmer them in 1 cup of water for 20 minutes, then reserve the cooking liquid to use in the main cooking process.