Japanese Multigrain Rice Recipe
Serves 4
35 mins prep
20 mins cook
55 mins total
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.
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
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.
