Japanese Multigrain Rice Recipe
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
Ingredients
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.
Nutrition
Serving: 1servingCalories: 269kcalCarbohydrates: 59.3gProtein: 4.9gSodium: 1mg
This nutritional information is estimated and provided for general reference only.