1/4 c. azuki

4 c. sweet rice (mochigome)

1 c. plain white rice

3-1/2 c. azuki liquid

2 tsp. salt

2 drops of red food coloring

Evening before, pour 1/4 cup azuki in a quart size Thermos bottle. Fill half full with boiling water; drain after 1 hour. Add 3-1/2 cups of boiling water to azuki. Cover and let stand until morning.

Next day: Drain azuki; save liquid. Wash mochigome and plain rice. Add cooked azuki and 3-12 cups azuki liquid, salt, and food coloring. Stir until well blended. Cook in automatic rice cooker. May add black goma (sesame seed) over sekihan before serving.