Japanese Multigrain Rice (Zakkoku Mai)

Name: Japanese Multigrain Rice (Zakkoku Mai)
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 300 g uncooked Japanese short-grain rice; 1 tbsp brown rice; 2 tsp black rice; 2 tsp red rice; 2 tsp pearl barley; 1 tsp millet grain; 1 tsp quinoa; ½ tsp white chia seeds; ½ tsp black chia seeds; ¼ tsp white sesame seeds; ¼ tsp black sesame seeds; 450 ml cold water

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings
6 servings
Course
Side Dish
Cuisine
Japanese

Japanese Multigrain Rice (Zakkoku Mai)

Celia Wu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

300 g uncooked Japanese short-grain rice 1 Japanese rice cup = 150g
1 tbsp brown rice
2 tsp black rice
2 tsp red rice
2 tsp pearl barley
1 tsp millet grain
1 tsp quinoa
½ tsp white chia seeds
½ tsp black chia seeds
¼ tsp white sesame seeds
¼ tsp black sesame seeds
450 ml cold water

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Instructions

Place a fine mesh sieve over a large mixing bowl and add 300 g uncooked Japanese short-grain rice, 1 tbsp brown rice, 2 tsp black rice and 2 tsp red rice. Fill the bowl with water and then immediately drain.
Fill with water again, and gently swish the rice around to wash it. When the water becomes cloudy, drain and repeat twice more. (The water won't turn completely clear and that's okay.)
Rinse out the bowl and pour the rice inside. Add 2 tsp pearl barley, 1 tsp millet grain and 1 tsp quinoa, then cover and soak for 1 hour (2 hours in winter).
Once soaked, pour through the mesh sieve to drain and rest for 5 minutes to dry the surface a little.
Pour the contents of the sieve into a heavy-based pot or rice cooker and add ½ tsp white chia seeds, ½ tsp black chia seeds, ¼ tsp white sesame seeds, ¼ tsp black sesame seeds and 450 ml cold water.
For rice cookers: Use your regular white rice setting.For stove top: Cover the pot with a lid and bring to a boil over a medium heat. Let it bubble for 30 seconds, then reduce to medium-low for 2 minutes. Simmer on low for 5 minutes, then blast on high for 10 seconds before turning off the heat.
Leave the pot on the warm stove and let it continue to cook in the residual steam for 15 minutes. Do not remove the lid at any point. This steaming is part of the cooking process and cannot be skipped.
After 15 minutes, remove the lid and gently mix the rice with a rice paddle using a cut-and-fold motion to release excess steam.
Serve with your favorite Japanese meals, or even make rice balls! Enjoy!