Japanese Multigrain Rice Recipe
Serves 435 mins prep20 mins cook
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.
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What you need
Instructions
0 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. 1 Soak: Soak the rice in water for at least 30 minutes to help it cook evenly and achieve a fluffy texture. 2 Bring to a boil: Drain the rice, add the water, and bring it to a boil over medium heat. 3 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. 4 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. 5 Fluff: Remove the lid, and gently fluff the rice with a shamoji to separate the grains and make it nice and fluffy.View original recipe