Multigrain Rice (Japgokbap)
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Multigrain Rice (Japgokbap)
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Korean multigrain rice, or Japgokbap, is a blend of grains and legumes, including oat, barley, millet, sorghum, brown rice, legumes, and white rice. It's a wholesome and satisfying meal.
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Ingredients
- 1-1/2 cup mixed grains short grain brown rice, black rice, millet, barley, sorghum, oat, legumes etc, assorted
- 2 cups white short grain rice
- 4 cups water use less if you prefer firm and chewier texture
Instructions
- Rinse 1-1/2 cups of mixed grains several times and soak in water for at least 30 minutes (I soaked mine for 1 hour). Drain the soaked grains.
- In a separate bowl, rinse 2 cups of white rice.
- Combine the drained mixed grains and rinsed white rice together. Pour 4 cups of water into the rice mixture. The ideal ratio of rice (un-soaked) to water is 1:1.5 based on regular white rice cooked in a regular cooker. Adjust the water amount according to your desired texture.
- If using an electric pressure cooker, select the multi-grain option or set the cooking time to approximately 35 minutes. If using a stove top cooker, bring the mixture to a boil over high heat until you hear the hissing sound and the tab on the lid shakes. Then, reduce the heat to low and simmer for 5-7 minutes. Turn off the heat and wait until all the steam has been released.
- Once cooked, fluff the rice with a rice paddle. Serve and enjoy the wholesome grains.
Equipments used:
Notes
- For using an instant pot: cook multi-grain rice on manual setting for 15 minutes. Then release the steam on natural venting for 10 minutes, and turn the knob to quick release to escape all the steam.
- Freezing Tips: If you have leftover rice, simply place the rice in a ziplock bag and freeze it. When you're ready to enjoy it again, remove the rice from the bag and reheat it in the microwave for 2-3 minutes. It will taste just as delicious as freshly cooked rice.
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