Japanese Multigrain Rice
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Japanese Multigrain Rice Recipe
I am using Japanese short-grain rice & a sachet of 16-grains rice mix for this recipe. The brand I am using does not require the grains to be washed – do read the packaging instructions for the brand you bought.
- 1 cup (about 180g) Japanese short-grain white rice
- 1 sachet (about 25g) 16-grains rice mix
- 1 3/4 cup water
You also need:
- rice cooker
- Wash rice. Measure and add the rice in the rice cooker’s inner pot. Wash the rice in about 2 changes of water in a circular motion, or until water starts to become less cloudy. Drain the water using a fine wire sieve, while retaining the drained rice in the rice cooker inner pot.
- Add water and cook. Measure and add 1 3/4 cup water into the inner pot. Empty the multigrain sachet into the inner pot. Stir to distribute the grains evenly. Set rice cooker to ‘COOK’.
- When cooked, fluff up the 16-grain rice with a rice paddle and it’s ready to be served.
- Some people prefer to wash the rice more changes of water until the water is completely clear, so this is up to you.
- Leftover rice can be kept in a covered food container. For best results, wrap the rice with cling to prevent it from drying out in the fridge. To reheat, remove the cling wrap, place required amount on the plate and microwave at 600W for about 2 minutes, along with a small ramekin of water. Stir through the rice to ensure they are evenly heated.
- You can use the water for washing the rice to water house plants.