Combine and rinse the red beans and forbidden rice. Cover with at least double amount of water. The beans and rice will absorb a lot of water and expand. Top up more water if the water no longer covers the rice and beans during the soaking process. Let the rice and beans soak for at least 12 hours in room temperature. I often soak for up to 24 hours. If the weather is hot, reduce the soaking time or change water as needed.
After the rice and beans are soaked, they should be expanded to about 4 cups in volume.
Add soaked red beans, black rice to the Instant Pot. Add a handful of washed jujubes if desired. Add 8 cups of filtered water. Close the lid of the Instant Pot and secure the pressure valve. Select high pressure cooking for 1 hour.
When the cooking is done, turn off the Instant Pot and let it depressurize on it's own. This will take about 40 minutes.
Serve it plain or sweetened with maple syrup.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~