Soak a cup of glutinous black rice in water over night, rinse and changing water once or twice
Soak a cup of red kidney bean in water over night, rinse once, keep adding water as needed
Rice and beans would soak the water dry, thus adding additional water may be needed.
The next day, drain water from beans, place beans into pot, cover with a lot of water and bring to boil for 20 minutes on high heat. Turn down heat to medium and let simmer for 4 hours, adding hot water each time needed. Cook until beans are tender and almost mushy. Keep simmering until water is very low and almost gone, stirring once awhile.
Once beans are super tender, turn off heat and add in 1/4 c to 1/2 c brown sugar/coconut palm sugar, stir to dissolve.
For the rice on next day after soaking over night, drain and place rice into rice cooker. Pour about 3 C of water and let the cooker do the magic, however, it needs to be stirred occasionally and add a 1/2 c of water each time, and cook until machine says “cooked/ready” and rice became porridge (broken, mushy, and glutinous).
Add in 1/4 c – 1/2 c coconut palm sugar, stir to dissolve.
My rice cooker has “warm” feature, and I leave the rice on that feature.