Sweet Rice

This was inspired by Korean Sweet rice one of my friends made for me, before I knew I was gluten intolerant. I added my own alterations to it. This rice is very versatile and you can alter the recipe to fit your taste. You can add raisins if you want it sweeter, or if you want a sweet nutty flavor, you can add pine nuts.

Prep Time: 8 hours (time comes from soaking Red Beans)

Cooking Time: 25 minutes

Sweet Rice served with stemmed vegetables and
gluten-free vegan veggie burger.

1-2 cups Jasmine Rice
1 cup dried Red Azuki Beans
1 small package of Sweet  Red Kidney Beans* (for best taste, look for beans in refrigeration section in the Asian market)
1 small package of Sweet Pea* (for best taste, look for beans in refrigeration section in the Asian market)


Place the red Azuki beans in a medium bowl and cover with water. Allow the beans to soak overnight.
Once the beans have soaked, drain. Place rice in a pot and cover with water. Add the Azuki beans, sweet red kidney beans, and sweet pea into the rice. If you need more water to cover the rice, add as much needed. Cover with lid. Over medium heat, cook the rice for 20-25 minutes, until all the water has evaporated from the pan. Let the rice sit for 5 minutes with the lid on. Stir rice and serve.

*If you cannot find sweet red kidney beans or sweet peas prepared, you can make your own. Use dried beans, and follow directions on package. Once the beans are cooked, add agave nectar and stir. Sweeten to your taste. To help with consistency, you can add water and potato starch to keep the agave nectar from burning.