How to Make Multigrain Rice | Purple Rice Recipe

A nourishing blend of flavors in this Japanese and Korean-style Multigrain Rice, where a medley of seven whole grains creates a comforting and versatile staple unique to each maker's touch.

Table of Contents

Jump to:

• That Pretty Purple Rice
• What Makes Up Multigrain Rice?
• What Regular Rice to Use with Multigrain Rice?
• Heukmi Bap: Similiar But Not the Same.
• Korean and Japanese Cuisine
• The Rice Cooker’s Benefits
• Ingredients with Steps
• Instructions with Pictures
• Steps to Fluff Rice
• Variation Tips: Homemade Multigrain Portions
• Equipment
• Top 3 Best Rice Cookers Buyers Guide (w/ Chart)
• Top 3 Best Pots for Rice Buyers Guide (w/ Chart)
• Storing and Reheating Rice
• Cooking Tips
• Frequently Asked Questions
• East Asian-Inspired Recipes
• Side Dish Recipes
• 📖 Recipe
• Subscribe to the YouTube Channel
• Have a Comment or Question?

That Pretty Purple Rice

Experience a hearty and nourishing blend of flavors in this Japanese and Korean-style multigrain rice, where a medley of seven whole grains creates a comforting and versatile staple unique to each maker's touch with a pretty purple color.

This is my way of making Korean purple rice, and while it may not be the authentic method, it’s a recipe I love to make serve with homemade Korean food, such as rice bowl dishes, and to add to dishes like samgyetang (Korean chicken soup). The result is a filling, nutritious side that enhances any meal.

What Makes Up Multigrain Rice?

Multigrain rice, known as japgokbap in Korea and zakkokumai in Japan, is a nutritious blend of various grains like black rice, barley, millet, and adzuki beans, among others. It’s often called "purple rice" due to the deep purple hue that develops as the black rice cooks, releasing its natural pigments.

This traditional mix is a dietary staple in both cultures, celebrated for its rich texture, nutty flavor, and great health benefits, including high fiber content, essential vitamins, and antioxidants. The origins of multigrain rice trace back to ancient times, where it was cherished for its sustenance and health properties, making it a vital part of daily meals.

What Regular Rice to Use with Multigrain Rice?

For Korean and Japanese multigrain rice, the best base rice to use is short-grain white rice or short-grain brown rice, both of which are commonly found in Korean and Japanese cuisine. Short-grain rice has a sticky, slightly chewy texture that holds the multigrain mixture together, creating a cohesive and satisfying dish.

While white rice provides a milder flavor and a softer texture, brown rice adds a nutty flavor and extra fiber. You can also use a mix of both white and brown short-grain rice for a balance of taste and nutrition. This type of rice pairs well with the various grains and beans typically added to multigrain rice, such as black rice, barley, and adzuki beans, ensuring that the final dish is both hearty and flavorful.

Heukmi Bap: Similiar But Not the Same.

Heukmi Bap, a Korean dish of white rice mixed with black rice, is closely related to multigrain rice (Japgokbap or Ogokbap) but is more specific in its focus on black rice for its health benefits and unique flavor. While Heukmi Bap combines only two types of rice, multigrain rice is a broader mixture of various grains and beans, offering a more diverse nutritional profile.

The tradition of mixing grains in Korean cuisine, seen in both dishes, reflects a historical and cultural emphasis on balanced nutrition. Heukmi Bap likely influenced the development of the more complex multigrain rice blends that are popular today.

Korean and Japanese Cuisine

Korean and Japanese cuisines share a complex history, heavily influenced by cultural exchanges, trade, and conflict, particularly during the Japanese occupation of Korea in the early 20th century. This period led to the integration of Japanese elements into Korean cuisine, resulting in similar dishes with different names, such as gyudon (Japanese beef bowl) and bulgogi (Korean marinated beef).

While each country maintains its unique culinary identity, the cross-cultural influences are undeniable. China, too, has played a significant role in shaping both Korean and Japanese food culture, contributing techniques, ingredients, and culinary philosophies that continue to resonate in dishes across East Asia.

The Rice Cooker’s Benefits

My Haitian people may disown me for this, but my rice cooker is my go-to for making rice, compared to the stovetop. I joke about this because Haitians are known for making some of the best rice dishes in the world, all cooked on the stovetop with pride and precision.

However, the rice cooker’s convenience, consistency, and ability to perfectly cook a variety of grains with minimal effort make it indispensable in my kitchen, especially when preparing Korean purple rice.

For authentic Korean Cuisine, visit the following food blogs:

• Seonkyoung Longest
• Easy Korean Recipes
• Korean Bapsang
• Maangchi

Get More Rice Tips: Cooking Rice is the Hub for all the rice recipes used on JustMaikaCooking.

Ingredients with Steps

Find your cooking method. This section provides three different cooking methods for making multigrain rice, allowing you to choose the one that best fits your kitchen setup and preferences—whether you prefer the convenience of a rice cooker, the precision of an Instant Pot, or the traditional approach of stovetop cooking, you can make it just the way you like.

For the Rice Cooker:

To prepare the multigrain rice in a rice cooker, first, remove the insert and pour in the multigrain mixture, filling the insert halfway with water. Use a rice paddle to stir the mixture, loosening starch and impurities, then drain the water, repeating this rinsing process two more times.

Next, add fresh water to cover the rice up to your first knuckle (about 1 ½ cups of water), add salt, mix well, and return the insert to the rice cooker. Select the "brown rice" or "grain" setting, and cook for 50-57 minutes, yielding about 2 cups of cooked rice. Note that cooking times may vary depending on your rice cooker brand.

For the Stove Top: 

To prepare multigrain rice on the stovetop, first, rinse the grains by placing them in a large pot, filling it halfway with water, and stirring to loosen starch and impurities. Drain the water using a sieve to catch any escaped grains, and repeat this rinsing process two more times. After rinsing, add fresh water to cover the rice by about 1 inch (approximately 1 ½ cups), add salt, and mix well.

Place the pot over medium heat and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes without lifting the lid. Check for doneness after 45 minutes, and if needed, continue simmering for an additional 5-10 minutes. Once cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes before fluffing the rice with a fork and serving.

For the Instant Pot:

To make multigrain rice in an Instant Pot, first, rinse 1 cup of the multigrain mixture under cold water until the water runs clear. Transfer the rinsed grains to the Instant Pot, add 1 ¼ cups of water and a pinch of salt. Secure the lid, set the Instant Pot to "Pressure Cook" or "Manual" for 20 minutes on high pressure, and ensure the valve is set to "Sealing." After cooking, allow the pressure to naturally release for 10 minutes before switching the valve to "Venting" to release any remaining pressure. Fluff the rice with a fork and serve. This method yields about 2 cups of cooked rice.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

• Japgokbap - Korean multigrain rice.
• Zakkokumai - Japanese multigrain rice.
• Rice Paddle - A flat, wide tool used for mixing and serving rice.
• Purple Rice - A mix of black rice and other grains, resulting in a deep purple color when cooked.

See the multi-grain rice recipe card for quantities below.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Measuring

Washing

Cooking

Steps to Fluff Rice

Fluffing rice, after cooking, separates the grains, enhancing its texture and making it light, airy, and perfect for serving.

1. After cooking, let the rice sit for 5-10 minutes with the lid on.
2. Use a fork or rice paddle to gently fluff the rice by lifting and separating the grains.

Variation Tips: Homemade Multigrain Portions

Korean multigrain rice, known as Japgokbap or Ogokbap, typically consists of a variety of common grains and beans that contribute to its nutritional richness and hearty texture. Common ingredients include white rice or brown rice as the base, black rice (heukmi) for its color and antioxidants, barley (bori) for its chewiness, millet (chajo) for a light, fluffy texture, and sorghum (sususu) for added heartiness.

Additionally, adzuki beans (pat) or black beans (geomjeongkong) are often included for protein and a subtle sweetness.

Creating your own homemade multigrain rice blend allows you to customize the flavors, textures, and nutritional profile of your dish. Below is a list of different grains and beans that you can use to make multigrain rice, along with an ingredient information for each, so you can better understand what they are and where to find them.

Black Rice (Forbidden Rice)

Black rice, often called forbidden rice, is a type of glutinous rice that stands out with its deep purple-black color, which turns into a beautiful shade of purple when cooked. It’s got this wonderfully nutty flavor that I love, and it’s packed with antioxidants, especially anthocyanins, which are what give it that distinctive color.

In Asian cuisine, black rice isn’t just about the flavor; it also adds a stunning visual element and a satisfying texture to multigrain rice blends. Plus, it’s high in fiber and nutrients, making it a much healthier option compared to white rice. You can easily find black rice at most health food stores, Asian grocery stores, or online.

Barley

Barley is a whole grain that brings a chewy texture and a slightly nutty flavor to any dish. It’s loaded with fiber, vitamins, and minerals, particularly selenium and magnesium, which are essential for a healthy diet. I love using barley in soups, stews, and grain salads because it adds a hearty chewiness that complements the other ingredients.

When added to a multigrain rice blend, barley balances out the softer grains, giving the dish a satisfying texture. You can easily find barley at grocery stores, health food stores, or online.

Millet

Millet is a tiny, round grain that comes in a range of colors like white, yellow, and red. It’s got a mild, slightly sweet flavor that I find really versatile, and it’s packed with B vitamins, calcium, iron, and magnesium, making it a nutritional powerhouse.

I love using millet in porridge, flatbreads, or even as a rice substitute when I want something a bit different. In multigrain rice, millet adds a nice fluffy texture that blends beautifully with other grains. You can find millet at health food stores, grocery stores with a bulk section, or online.

Adzuki Beans (Red Beans)

Adzuki beans are these small, reddish-brown beans that have a sweet, nutty flavor I really enjoy. They’re packed with protein, fiber, and essential minerals like potassium and iron, making them a great addition to your diet.

I was first introduced to adzuki beans in mochi and ice cream, and I instantly fell in love with the red bean paste sweet flavor and was fascinated by the unique gritty texture of the beans. While they’re often used in Japanese and Korean sweets, I love how they also work beautifully in savory dishes.

When added to grains, like in a multigrain rice blend, adzuki beans bring a hearty texture and a subtle sweetness that complements the other ingredients perfectly. You can find them at Asian grocery stores, health food stores, or online.

Brown Rice

Brown rice is a whole grain that keeps its bran layer intact, which gives it that tan color and slightly nutty flavor I really like. My favorite brown rice is brown basmati rice because it’s not as dense as other varieties and has a wonderful nutty flavor that I really enjoy.

It’s also higher in fiber and nutrients compared to white rice, making it a healthier option. Brown rice is super versatile and makes a great base for multigrain rice, adding bulk and a nice chewy texture to the mix. You can find it pretty much anywhere—most grocery stores, health food stores, or online.

Quinoa

Quinoa is technically a seed but is often treated like a grain in cooking. It comes in a variety of colors—white, red, and black—and is well-known for its high protein content and essential amino acids, making it a nutritional powerhouse. I love using quinoa because it’s packed with protein, and if you’re interested, you can also check out my stuffed peppers and spiced basmati rice recipes, where I feature it.

I also love adding quinoa to multigrain rice because it brings a fluffy, slightly crunchy texture and gives a nice protein boost. You’ll also find it used in salads, as a rice substitute, or even in breakfast dishes. Quinoa is easy to find at most grocery stores, health food stores, or online.

Amaranth

Amaranth is a tiny, gluten-free grain that I’ve been learning more about recently. It has a mild, earthy flavor and is packed with protein, fiber, and important micronutrients like magnesium and phosphorus.

Although I’m not as familiar with amaranth, I’ve discovered that it’s really versatile—you can use it in porridge, add it to soups, or mix it with other grains in multigrain rice to give the dish a slightly sticky, chewy texture. You can find amaranth at health food stores, some grocery stores, or online.

Buckwheat Groats

Buckwheat is another ingredient I’m still getting to know, but I’m intrigued by it. It’s a gluten-free seed with a triangular shape and a bold, nutty flavor that really stands out. Buckwheat is rich in fiber, protein, and essential minerals like manganese and magnesium, which makes it a great addition to your diet.

I’ve learned that buckwheat groats are often used in porridge, pancakes, and savory dishes, and when added to multigrain rice, they bring a hearty, chewy texture and that distinctive nutty flavor. You can find buckwheat at health food stores, grocery stores with a bulk section, or online.

Additionally, I used to confuse buckwheat groats with bulgur wheat, since I’m much more familiar with bulgur wheat, known as "ble" in Haitian Creole, which we sometimes use as a substitute in our rice dishes.

Learn more about the difference between Buckwheat and Bulgar from The Incredible Bulks.

Red Rice

Red rice is a type of unpolished rice with a red husk and a slightly nutty, earthy flavor that I’m still getting to know. Although I’m still learning about it, I’ve discovered that it’s packed with fiber, iron, and antioxidants, making it a nutritious option.

Red rice adds a beautiful color to multigrain rice blends and brings a robust flavor that pairs well with other grains. It’s versatile enough to be used in salads, pilafs, or as a flavorful side dish. You can find red rice at health food stores, specialty grocery stores, or online.

Wild Rice

I first learned about wild rice in culinary school, and although it’s not a true rice but a seed from aquatic grasses, it’s become something I use every now and then in various dishes. Wild rice has a dark, almost black color, with a chewy texture and a distinct, nutty flavor that really stands out.

It’s often mixed with other grains in salads, stuffing, and casseroles, and when added to multigrain rice, it brings a chewy texture and an earthy, robust flavor that I love. You can easily find wild rice at most grocery stores, health food stores, or online.

Equipment

• Rice Rinser/Strainer - Used for rinsing grains and removing excess starch and impurities.
• Rice Cooker and Paddle - The cooker provides a consistent cooking environment, while the paddle is used to mix and serve rice without damaging the grains.
• Fork - Used for fluffing the rice post-cooking to achieve a light and airy texture.
• Pot (for stovetop) - A heavy-bottomed pot with a tight-fitting lid is ideal for even cooking on the stovetop.

Kitchen Must Haves - Find other tools I use here.

Top 3 Best Rice Cookers Buyers Guide (w/ Chart)

The Cuckoo Rice Cooker is best suited for those who seek advanced features and consistently perfect rice, making it ideal if you cook rice frequently. The Zojirushi Rice Cooker is perfect for home cooks who prioritize consistent, high-quality rice with easy-to-use, intuitive controls.

Meanwhile, the Instant Pot Duo is a great choice for versatile cooks who want a multi-functional appliance that can handle rice and a variety of other cooking tasks.

1. Cuckoo Rice Cooker - A Korean rice cooker known for its advanced technology and perfect rice every time. I've seen this used by one of my fave YouTubers, Michelle Choi. I heard it's super expensive but worth the investment. I found two models: the 6-Cup CUCKOO CR-0375FW (low-priced) and the 6-Cup CUCKOO CRP-LHTR0609FW (high-priced).
2. Zojirushi Rice Cooker - Renowned for durability and precise cooking. I currently own this brand. We love this brand; I have the Zojirushi NS-LGC05XB; the rice comes out perfect every time. I used to have the Aroma rice cooker, and twice, we had to buy it because the rice would come out halfway cooked or uncooked. There's also the Zojirushi NS-ZCC10, which is a top-rated one, and if you are looking for a top-of-the-line, there is the Zojirushi NP-HCC10XH Induction Heating System Rice Cooker.
3. Instant Pot Duo - Versatile and convenient, with multiple cooking functions. I also own the 6-Quart Instant Pot Duo Plus pressure cooker brand (I bought one for my mom, too!) but use the Zojirushi Rice Cooker for rice. Also, if you are unfamiliar with them, you might have noticed their best seller, the 7-in-1 Instant Pot Duo though.

Video: How to Use Rice Cooker

Top Models

Comparison Chart

Use this chart to compare the key features, benefits, and price points of each rice pot to help you choose the one that best fits your cooking style, needs, and preferences.

Feature	Cuckoo Rice Cooker	Zojirushi Rice Cooker	Instant Pot Duo
Brand Origin	South Korea	Japan	USA
Price Range	$150 - $500+	$150 - $400+	$80 - $150
Capacity	6 - 10 cups uncooked rice	3 - 10 cups uncooked rice	3 - 8 quarts (multi-use capacity)
Technology	Smart algorithm, voice navigation, pressure cooking options	Fuzzy logic, multiple cooking settings, superior temperature control	Multi-function (pressure cook, slow cook, rice cook, etc.)
Cooking Modes	White rice, brown rice, GABA rice, multigrain, porridge, steam	White rice, brown rice, sushi rice, porridge, quick cooking	Rice, steam, pressure cook, slow cook, sauté, yogurt
Ease of Use	Advanced, may require learning curve	User-friendly, intuitive controls	Versatile, but may require learning curve
Special Features	High pressure cooking, voice navigation, reheat function, self-cleaning	Keep warm, delay timer, retractable cord, easy to clean	7-in-1 functions, high/low pressure, safety features
Design & Build	Sturdy, high-quality materials, sleek design	Durable, elegant design, stainless steel	Functional, modern, available in various sizes
Best For	Rice enthusiasts, tech-savvy users, frequent rice consumers	Home cooks looking for reliable, consistent rice cooking	Versatile cooks, families, those who want multi-functional appliances
Warranty	1 - 3 years depending on model	1 year	1 year
Where to Buy	Available at major retailers and online (Amazon, Walmart, etc.)	Available at major retailers and online (Amazon, Williams-Sonoma, etc.)	Available at major retailers and online (Amazon, Target, etc.)

Top 3 Best Pots for Rice Buyers Guide (w/ Chart)

The Le Creuset Enameled Cast Iron Rice Pot is a favorite for its amazing heat retention, guaranteeing perfectly cooked rice every time; plus, I love the stylish design and the convenience of the stoneware insert.

The All-Clad D3 3-Ply Stainless Steel Pot has been a staple in my kitchen for years, offering even heat distribution, durability, and ease of maintenance—perfect for all kinds of cooking. And the Staub La Cocotte de GOHAN stands out for its ability to cook rice just right, thanks to its quality cast iron and compact, stylish design.

1. Le Creuset Dutch Oven - The Le Creuset Enameled Cast Iron Rice Pot (w/ Lid & Stoneware Insert) is liked for its outstanding heat retention and even cooking, which guarantees perfectly cooked rice every time. The stylish design, durable construction, and the added convenience of a stoneware insert make it a favorite for both functionality and aesthetics in the kitchen.
2. All-Clad Stainless Steel Pot - I’ve owned the All-Clad D3 3-Ply Stainless Steel Pot for years and have trusted All-Clad throughout my career as a professional chef. People love this pot for its even heat distribution, durability, and versatility, which make it perfect for various cooking tasks. It’s also easy to clean and maintain, and its sturdy clad build helps prevent scratching rice, ensuring a great cooking experience every time.
3. Staub Cocotte - People seem to love the Staub La Cocotte de GOHAN for its ability to cook rice perfectly with even heat distribution and moisture retention, thanks to its high-quality cast iron construction. Its compact, stylish design, along with induction compatibility, makes it a favorite for both its functionality and elegant appearance in the kitchen.

Video: All-Clad Use for Rice

Cook's Notebook - Learn more about Cast Iron Skillet Care: Cooking, Cleaning to Seasoning.

Top Models

Comparison Chart

Use this chart to easily compare the top features, design, and functionality of each rice pot, helping you select the perfect option for your kitchen and cooking preferences.

Feature	Le Creuset Rice Pot	All-Clad Rice Pot	Staub La Cocotte de GOHAN
Material	Enameled Cast Iron with Stoneware Insert	Stainless Steel (3-Ply Construction)	Cast Iron
Heat Retention	Excellent	Very Good	Excellent
Cooking Surface	Non-reactive enamel coating	Polished Stainless Steel	Enameled Cast Iron
Capacity	2.25 qt (2 liters)	3 qt (2.84 liters)	Varies by model (typically 1.5-2 qt)
Heat Source Compatibility	Gas, Electric, Ceramic, Induction, Oven	Gas, Electric, Ceramic, Induction, Oven	Gas, Electric, Ceramic, Induction, Oven
Special Features	Stoneware insert for easy cleaning and moisture control	Clad construction for even heat distribution and scratch-resistant surface	Compact design, moisture-retaining lid, induction compatible
Design & Appearance	Classic, colorful, stylish	Sleek, professional, polished	Rustic, elegant, compact
Ease of Cleaning	Easy, with non-stick stoneware insert	Easy, dishwasher safe	Moderate, hand wash recommended
Price Range	$150 - $300	$150 - $250	$120 - $250
Best For	Home cooks who want a stylish, durable rice pot with excellent heat retention	Chefs and home cooks who value durability, versatility, and even cooking	Those who appreciate a compact, elegant design with superior moisture control
Where to Buy	Available at Le Creuset stores, major retailers, and online	Available at All-Clad stores, major retailers, and online	Available at Staub retailers, specialty stores, and online

Storing and Reheating Rice

Understanding how to properly store food is crucial for reducing waste, preserving freshness, and maximizing the use of your ingredients.

• Storage - Store leftover rice in an airtight container in the refrigerator for up to 3 days.
• Freezing - Freeze cooked rice in portioned, airtight containers or freezer bags for up to 3 months.
• Reheating - Reheat in the microwave with a damp paper towel over the rice to retain moisture or in a steamer for best results.

Rice Bins - I highly recommend getting a rice container bin with a pour spout for storing your rice. I love their sleek design, and I currently have three of them in my kitchen. They come with their own measuring cup, making it super convenient to measure out the perfect amount of rice every time. You can find more of my reviews in the shop section of my blog.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.

Frequently Asked Questions

East Asian-Inspired Recipes

Looking for other East Asian-inspired recipes like this? Try these: 

Side Dish Recipes

Looking for other side dish recipes like this? Try these:

📖 Recipe

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