Multigrain Rice (Japgokbap) Recipe
This multigrain rice, or japgokbap, is an easy way to add barley, mung beans, quinoa and other grains to your everyday rice. Learn my favourite grain blend and the traditional finger method for cooking perfectly fluffy rice without measuring cups.
Ingredients
Multigrain mix
- 3 cups sweet black rice (640 g)
- 2 cups brown rice (470 g)
- 2 cups yellow mung bean (450 g)
- 2 cups barley (420 g)
- 2 cups white quinoa (375 g)
For Cooking
- 1 cup white rice
- 1 cup multigrain mix
- 3 cups water
Instructions
- In an airtight container, add all your grains and mix until everything is evenly combined!
- Rice Cooker Method: Mix your white rice and multigrain mix in the pot, then wash until the water is slightly clear (I do this about 4 times). Add in your water.
- Cook your rice in the rice cooker! Once it’s done, let it rest for another 5-10 minutes.
- Enjoy your high-fiber rice with your favourite ulam! May we all have a happy gut.
I like using a 1:1 ratio of white rice to multigrain rice, but you can start with a 1:2 ratio (more white rice) and see if this works best for you in terms of taste!
A lot of rice cookers nowadays have a multigrain option, which shows you how much water to add. However, I personally think the amount of water may depend on your white rice. So, I suggest adding about 1/2-1 cup more than the amount of water you usually use for white rice to get soft, fluffy japgokbap. (Note: I also like using the traditional way of measuring water, which is the finger method. It has worked for me so far, but again, try to experiment based on the type of white rice you are using!)