Adzuki Beans on Banana Rice is a simple breakfast with a fusion of flavors. Bananas and pecans are mixed into the rice, and each bowl is then topped with asian inspired flavors – Adzuki beans, matcha green tea and black sesame.
This post is sponsored by Veetee for #NationalRiceWeek.
National Rice Week is in full swing, so here’s one more rice recipe for you to try!
Banana and rice has become a staple in this household since it’s one of the easiest breakfast combinations to make for Milo. Every baby cookbook recommends banana and rice as one of the first foods, and I never knew how tasty it was until I gave it to Milo and he just gobbled it down! So I decided to give it a try, and he was definitely on to something.
It inspired me to use Banana Rice as a base of a recipe, and all I needed to do was find some “adult” ingredients to add to it.
The lucky ingredient is adzuki beans (also known as azuki beans) because it is one of those ingredients that always jump out on me when I see it on a menu. It’s commonly used in Asian desserts, and it’s just simply labeled as “red bean” on most menus. Adzuki beans are a small red bean, sweet and nutty in flavor, but they are different from red kidney beans or any other red beans used in western style cooking.
Since I decided to use adzuki beans, I carried on with some other subtle Asian flavorings including a sprinkle of black sesame and a pinch of matcha. I also couldn’t resist a flair of Western-flavor fusion by adding crushed pecans to the recipe because pecans or walnuts always go well together with banana in any banana bread recipe.
I used Veetee Thai Jasmine Rice in this recipe. It takes 2 minutes make in the microwave, so this recipe took me under 5 minutes to prepare! If you don’t have Veetee Thai Jasmine Rice available, you can always cook the rice the night before to save on time in the morning.
It is indeed a simple recipe, and hopefully a morning reminder not to forget the simple pleasures!
Adzuki Beans on Banana Rice (Vegan, Gluten-Free, Dairy-Free)
Ingredients
- 1 cup steamed Jasmine rice (200 grams)
- 1 ripe banana - mashed
- 1/8 cup pecans (20 grams) - roughly chopped
- 1 pinch sea salt
- 1/4 cup Yude Azuki (also called Japanese prepared red beans, sweet red beans) (65 grams)
- roasted black sesame (for topping)
- matcha powder (for topping)
Instructions
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In a medium bowl, mix together the rice, banana, pecans and pinch of salt. Serve into two bowls.
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Sprinkle the roasted black sesame and matcha powder on top of each bowl. Top each bowl with 2 tablespoons of Yude Azuki.
Never thought about adding banana to rice, but it sounds yummy and not to mention, dead simple to make!
Yessss banana and rice = simple and tasty! But knowing you, there would probably end up being at least 5 more ingredients thrown in ;)
I don’t think I’ve ever had anything this like, but I love the sound of it. Such a hearty breakfast with interesting flavors. I need to try it!
Hi Jenn – I really hope you do try it out soon. Adzuki beans on rice is so tasty, and it is surprisingly very hearty and filling too!
Anything with matcha is bomb.
I haven’t had adzuki beans before but I’d love to try them! Your recipe looks delicious, such a lovely contrast of flavours and textures.
Thank you, April. Adzuki beans are really tasty – I hope you give them a try soon!
delicious tasty recipe.. a bit like our rice pudding.. lovely photos
Funny you mention it’s like rice pudding. That did not even cross my mind, since rice pudding to me is always made by cooking risotto rice with a milk of sorts. There must be so many different varieties of rice pudding though!
How fascinating! I’ve never tried to mix rice and banana, and pair it with beans! Must be so rich in flavour!
Thanks, Tina! It is very flavorful – the banana and adzuki beans really go well together.
I love this recipe! Sounds so simple and tasty!
Thank you, Tania! It’s a very simple recipe, so super quick to throw together in the mornings.
Another really interesting recipe. Not all that much different from rice pudding, actually. Healthier, tho. Thank you.
Funny you mention it’s like rice pudding. That did not even cross my mind! To me, rice pudding is made with risotto rice and always cooked in a milk of sorts. I’m sure there are so many different varieties of rice pudding though.