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Korean Multigrain Rice
Multigrain Rice Recipe
Use the ratio of 3 parts rice: 1 part multigrain. Use equal amount of water to the total of rice + grains used, and 1/8 cup more. For e.g. 3/4 cup rice and 1/4 cup grain will require 1 and 1/8 cup water.
You can experiment with a different ratio of rice and grains to suit your liking.
Ingredients:
- 3/4 cup white rice (short or long grain)
- 1/4 cup multi-grains
- 1 and 1/8 cup water
You also need
- rice cooker
Directions:
- Wash rice and multigrains until water runs clear. Drain and add to rice cooker.
- Measure water and add to rice cooker. Set to ‘cook’.
- When cooked, the top of the rice may appear wet. Simply fluff the rice with a spatula so that it will be evenly moist and fluffy.
Variations
Add a spoonful of unpolished brown rice to the rice mix, if desired.
Pages: 1 2
Oh, the texture of your rice+ multigrain rice looks perfect.
I agree that while multigrain works and pairs well with most dishes, (white) rice still pairs perfect with curry and maybe…when cooking nasi lemak or chicken rice, for example, multigrain also does not taste as good as when using white rice.:P
So nutritious and delicious!
May I know where to buy multigrain?
Hi, I mentioned it in page 1 of this post with a photo of the grains.
Have to learn from hamsters and eat what they love :) This is really an improved version of rice.
Not so easy to buy ready made multigrains in China – can you list what kind of gains are in the one you use?
Carsten
List of ingredients in my pack of multigrains:
brown rice, oat, songhum, buckwheat, wheat, barley, millet, pearl rice, black glutinous rice, gordon euryale seed
Thanks. Had to make up my own blend, but it didn”t even come close to yours. Hard to get all ingredients cooked evenly though. Great taste anyway.
Seems very delicious and healthy :)