Japanese and Korean Style Multigrain Rice
Popular Korean and Japanese rice is made with a mixture of about 7 whole grains, which can vary by the maker.
Servings 2 cups
Calories: 257kcal
Ingredients
- ¾ cup Nishiki sushi rice
- ¼ Nishiki 7 grains mix for rice
- ½ teaspoon kosher salt
- 1 ½ cups water
Equipment
Instructions
Rice Cooker Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Rinse the Rice: Remove the insert from the rice cooker and pour the multigrain mixture into it. Fill the insert halfway with water. Then, mix the multigrain mixture in the water using a rice paddle to loosen up the starch and impurities.
- Drain the water from the rice. I like using a small sieve strainer to catch escaped grains while pouring out the water. Repeat this rinsing process two more times.
- Cook the Rice: Add fresh water to cover the rice up to your first knuckle, which may yield about 1 ½ cups of water. Add salt, mix well, and place the insert back into the rice cooker. Select the appropriate setting. Rice cooker settings may vary but choose the “brown rice” or “grain” option.
- Cooking time may range from 50-57 minutes, yielding about 2 cups of cooked rice. Remember, the exact cooking time may vary depending on your rice cooker brand.
Stove Top Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Rinse the Rice: Place the multigrain mixture into a large pot, fill the pot halfway with water, and use a rice paddle or spoon to stir the grains, loosening the starch and impurities. Drain the water using a sieve to catch any escaped grains. Repeat this rinsing process two more times.
- Cook the Rice: After rinsing, add fresh water to the pot. The water level should cover the rice by about 1 inch, which typically equals your first knuckle when you dip your finger into the water. This may yield approximately 1 ½ cups of water.
- Add Salt: Add salt to the water and mix well. Place the pot on the stove over medium heat.
- Bring to a Boil: Allow the rice to come to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 45-50 minutes. Avoid lifting the lid during this time to ensure even cooking.
- Check for Doneness: After 45 minutes, check the rice to see if all the water has been absorbed and the grains are tender. If the rice is still firm and water remains, continue to simmer for an additional 5-10 minutes, checking periodically.
- Rest and Serve: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes. This resting period allows the steam to finish cooking the grains and makes them fluffier. Fluff the rice with a fork before serving.
For the Instant Pot
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Rinse the Rice: Place the multigrain mixture into a fine mesh sieve and rinse under cold running water until the water runs clear. This helps remove excess starch and impurities.
- Add Ingredients to the Instant Pot: Transfer the rinsed multigrain mixture to the Instant Pot. For every 1 cup of multigrain rice, add 1 ¼ cups of water. Add a pinch of salt and stir to combine.
- Set the Instant Pot: Secure the lid on the Instant Pot and ensure the valve is set to "Sealing." Select the "Pressure Cook" or "Manual" setting and adjust the time to 20 minutes on high pressure.
- Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Afterward, carefully switch the valve to "Venting" to release any remaining pressure.
- Fluff and Serve: Open the lid and use a fork to fluff the rice before serving. The multigrain rice should be tender and perfectly cooked.
Video
Nutrition
Calories: 257kcal | Carbohydrates: 57g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 595mg | Potassium: 54mg | Fiber: 2g | Calcium: 13mg | Iron: 1mg
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