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Multigrain rice is made by cooking white rice together with a mix of grains. I love it because it adds variety, color, and texture to everyday meals—it’s a simple way to switch things up. At some Japanese restaurants, you can even choose between regular white rice or multigrain rice. If you enjoy a chewier texture and want something a little different, go for the multigrain option!

Recipe Ingredients

You’ll need the following ingredients to make this rice recipe:

Japanese Short-grain Rice: There are many types of Japanese rice, but if you’re not sure which to pick, start with Koshihikari—it’s the most popular and widely loved variety. Rice labeled as “sushi rice” is also a great choice and works well in this recipe.
Grain Mix: Pre-made grain blends often include a mix of millet, amaranth, barley, and dried corn. The one shown above has 12 different grains. You can also mix in single grains such as black rice, quinoa, or barley (see below for more).
Water: In Japan, tap water is soft, which helps the rice absorb water better and turn out fluffy. If possible, try to use soft water. Hard water can make the rice a bit drier after cooking.

How To Make Multigrain Rice: STEP BY STEP

Here’s a quick visual guide! Making multigrain rice is almost the same as cooking regular white rice—just add your grain mix and a bit of extra water. For the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Add the rice and grain of choice (this image is quinoa) to a pot. Rinse and soak them.

Step 2

Drain the rice, add fresh water, and bring it to a boil.

Step 3

Simmer for 10 minutes, turn off the heat, and rest for 10 minutes.

Step 4

Fluff with a rice paddle

Serve the rice in a bowl and enjoy it with soup, side dishes, or your favorite Japanese meal!

Multigrain Rice Variations

Here are some grains I often mix with rice to make it more nutritious and fun to eat.

Black Rice

Black rice is an ancient variety of rice, which is brown rice. When you mix a small amount into white rice and cook it, the rice turns a beautiful purple color.

Quinoa

Many of you might already be familiar with quinoa, a small grain from South America. It doesn’t have a strong flavor, and it has a nice light crunch, so it blends in easily when mixed with rice.

Barley (mochi mugi)

Mochi mugi (Japanese pearl barley) has become really popular in recent years, and I can see why! I often mix it into rice for its chewy, mochi-like texture—it adds a nice bite that my kids absolutely love.

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Japanese Multigrain Rice Recipe

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Prep: 35

Cook: 20

Total: 55

Servings: 4 to 6 servings

Author: Juri Austin

Multigrain rice is made by cooking white rice together with a mix of grains. I love it because it adds variety, color, and texture to everyday meals—it’s a simple way to switch things up.

Equipment

Pot
Measuring cup
Shamoji (rice paddle)

Ingredients

▢ 2 cups Japanese Short-grain Rice
▢ 2¼ cups Water, Rice to water ratio: 1.1
▢ 2 Tbsp Grain Mix
▢ 4 Tbsp Water, Additional water for grains

Instructions

Rinse: Add the rice and grain mix to a pot. Rinse the rice with cold water 3–4 times quickly to remove any rice bran from the grains.
Soak: Soak the rice in water for at least 30 minutes to help it cook evenly and achieve a fluffy texture.
Bring to a boil: Drain the rice, add the water, and bring it to a boil over medium heat.
Simmer: Once it boils, stir the rice gently with a shamoji to distribute the heat evenly. Then, reduce the heat to low, cover the pot with a lid, and simmer for 10 minutes.
Rest: Turn off the heat, and let the rice rest with the lid on for 10 minutes. This helps the rice finish cooking and absorb the remaining moisture.
Fluff: Remove the lid, and gently fluff the rice with a shamoji to separate the grains and make it nice and fluffy.

Notes

Storage Tip: Wrap individual portions of rice in plastic wrap and freeze them. It’ll keep well for up to 1 month and is easy to reheat.
For tips on rinsing rice and cooking it just right, check out: How to Cook Japanese Rice.