Korean Multigrain Rice
At home, we call this healthy mix of multigrain rice the ‘hamster rice’. Back when I had a hamster, I bought multi-grains as part of a replacement for the commercially sold hamster mix (too much artificial stuff). Knowing that hamsters are the most acute food connoisseurs and seeing how much they love these grains, one day I snuck some into our usual white rice to cook in the rice cooker. Since then, we have not turned back and have been eating mixed grained rice most of the time – the only other time we still prefer pure white rice is with curry.
The multi grains provided a nice crunchy texture with additional flavour, nutrients and fiber. On its own, I think the multi-grains are not too palpable (a bit too dry) but when mixed with white rice, especially short grain rice, the mixed rice really comes together. It is so delicious that we can even eat it on its own! Sometimes we also add a spoonful of unpolished brown rice for additional fiber. I also learnt that this type of mixed grain rice is very popular in Korean cuisine; this is the rice I used for my bibimbap.
We eat this rice as a replacement for the usual white rice. When cooking Japanese and Korean (as above, served with bulgogi beef), I definitely use short grain rice to go with the grains. Other times (such as Chinese or Thai), I use long grain rice.
This is the brand of multi-grains I used. I bought it from NTUC. There are many types of multigrains available in the market, and some can be very pricey (especially those imported from Japan). They come in different concoctions too (e.g. with green beans). You can use your favourite brand and blend of grains for this recipe.