Azuki bean glutinous rice with chestnuts served in a large bowl
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5 from 1 vote

Sekihan with kuri chestnuts

azuki bean glutinous rice with kuri chestnuts easy pressure cooker recipe
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Rice
Cuisine: Japanese
Servings: 6 small bowls
Calories: 273kcal
Author: Shihoko | Chopstick Chronicles


  • 2 cups of glutinous rice
  • 1/4 cup azuki beans
  • 2 and 1/4 cups of water
  • 1 tsp salt
  • 12 chestnuts
  • Black sesame seed and salt to sprinkle


  • Remove the hard outer shell of chestnuts and soak them in a bowl of water overnight.
  • Peel off the astringent skin of the chestnuts the next day and set aside
  • Wash the rice and drain out the water and set aside.
  • Wash the azuki bean and drain out the water.
  • Add 2 & 1/4 cups of water and the azuki beans in a pressure cooker, lock the lid and cook over high heat.
  • When the pressure indicator pin rises, turn the heat down to low and cook for 5 minutes.
  • Release the pressure in the cooker rapidly (as per the instructions of your pressure cooker).
  • Open the lid and scoop up the water with a ladle and pour it back in. Continue this step a few times to make sure the colour comes out later in the rice.
  • Add the rice, prepared chestnuts and the salt and put the lid back on and cook it over high heat and wait for the pressure pin to rise again.
  • Once the pin rises, turn the heat down to low and leave for 3 minutes.Turn the heat off and allow the pressure to release naturally.
  • Once all the pressure has released, stir the rice (without mashing or over-mixing) then serve with the sprinkled black sesame and salt!


Soaking the chestnuts overnight time is not included in prep and cooking time. 


Calories: 273kcal | Carbohydrates: 60g | Protein: 5g | Sodium: 393mg | Potassium: 179mg | Fiber: 2g | Vitamin C: 6.8mg | Calcium: 13mg | Iron: 1.3mg