Korean multigrain rice, or Japgokbap, is a nutritious blend of grains and legumes, including oat, barley, millet, sorghum, brown rice, legumes, and white rice. It's a wholesome and satisfying meal.
1-1/2cupassorted mixed grainsshort grain brown rice, black rice, millet, barley, sorghum, oat, legumes etc
2cupswhite short grain rice
4cupswateruse 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 nutritious and wholesome grains.
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.