How to cook multigrain rice or brown rice in a pot
잡곡밥 (냄비)

Your rating: None Average: 3.1 (28 votes)
Print this recipe
Spicyness: 
0
No votes yet
healthy
gluten free
vegetarian
vegan
prep time: 
5 min
inactive time: 
480 min
cooking time: 
60 min
total time: 
545 min

This recipe is for cooking multigrain rice, brown rice or a mix of white rice with other grains. Like multigrain bread, multigrain rice is much healthier than plain white rice. For this reason, many Koreans eat multigrain rice with their meals. In Korean, it's called "Japgokbap" meaning mixed grain rice. There is no one formula for what grains you have to use, but Koreans usually mix 5-10 different grains. Brown rice, brown sweet rice, black rice, barley, black pea, white pea, red bean, sorghum, millet, Job's tears, buckwheat, kidney bean, white cowpea and wild sweet rice are all examples of grains Koreans enjoy. Often they mix these grains with plain white rice, because white rice gives a nice smooth texture and has a stickiness that other grains lack.

The water ratio is different for cooking in a rice cooker than for cooking white rice.
See:
cooking multigrain rice in a rice cooker
cooking white rice in a pot
cooking white rice in a rice cooker

Buy Korean ingredients online here.

This recipe is for cooking multigrain rice, brown rice or a mix of white rice with other grains. Like multigrain bread, multigrain rice is much healthier than plain white rice. For this reason, many Koreans eat multigrain rice with their meals. In Korean, it's called "Japgokbap" meaning mixed grain rice. There is no one formula for what grains you have to use, but Koreans usually mix 5-10 different grains. Brown rice, brown sweet rice, black rice, barley, black pea, white pea, red bean, sorghum, millet, Job's tears, buckwheat, kidney bean, white cowpea and wild sweet rice are all examples of grains Koreans enjoy. Often they mix these grains with plain white rice, because white rice gives a nice smooth texture and has a stickiness that other grains lack.

The water ratio is different for cooking in a rice cooker than for cooking white rice.
See:
cooking multigrain rice in a rice cooker
cooking white rice in a pot
cooking white rice in a rice cooker

Buy Korean ingredients online here.

INGREDIENTS

shop these ingredients online »
Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US
1 cup  Rice, white short grain 쌀 Buy
1 cup  Mixed grains (multigrain) 잡곡 Buy
3⅔ cupsWater 물 Buy
tips: 

Good to Know

1 cup (240ml) of rice usually serves 2 people.

You must have a pot with a lid that fits to cook rice in a pot.

Please note that the cooking time may vary depending on the stove type and the amount of rice.
If you are not sure about cooking time, just leave it on LOW heat for more than an hour after hitting the boiling point.

It's best if you don't open the lid, especially after boiling, until it's completely done. If you must check the rice, close it back quickly.

For multigrain rice, pre-soaking is necessary unless you have a pressure rice cooker with a mixed rice option. Ideally you want to soak overnight (if not, at least 3 hours). To get the water ratio right (since the rice will start absorbing the water and you won't be able to tell how much more water you need), wash and add the right amount of water before soaking. Then, just cook without adding more water.

You can get pre-mixed grains at Korean grocery stores, or you can mix whatever grains you like. If you are cooking just plain brown rice, you can use the water ratio for mixed grains.

Rice & Water Ratio

For cooking MIXED GRAINS or BROWN RICE in a pot, the grain-water ratio is usually 1 part of multigrain & 2¼ parts of water.
Grains:Water=1:2¼
Examples:
2 cups grains -> 4½ cups water
3 cups grains -> 6¾ cups water
4 cups grains -> 9 cups water

For cooking PLAIN WHITE RICE in a pot, the rice-water ratio is usually 1 part of rice & 1⅓ parts of water. Rice:Water=1:1⅓
The ratio may vary a little depending on the brand of rice and your personal preference. Some people like their rice more watery than others.

Examples:
2 cups rice -> 2⅔ cups water
3 cups rice -> 4 cups water
4 cups rice -> 5⅓ cups water
5 cups rice -> 6⅔ cups water

If you are mixing white rice with mixed grains, you need to use the above ratios to get the right amount of water.
For example,

* Mixing 1 cup white rice & 1 cup mixed grains:
1⅓ cups water + 2¼ cups water = total 3 & 7/12(a little over half) cups water

* Mixing 1 cup white rice & 2 cups mixed grains:
1⅓ cups water + 4½ cups water = total 5 & 5/6 cups water

* Mixing 2 cups white rice & 3 cups mixed grains:
2⅔ cups water + 6¾ cups water = total 9 & 5/12 cups water

If you use a rice cooker the ratio is different. See cooking multigrain rice using a rice cooker.

Frequently Asked Questions

What if my rice turns out too hard?
You may be able to fix it by adding water and mixing it around quickly, then leaving it on low heat with a lid on for another while. If you already have it cooked too long, it may start burning though.

What if my rice turns out too watery?
It's hard to fix this situation. It may become better if you leave it on low heat with a lid on for a longer period of time.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Wash rice

Wash 1 cup of white rice and 1 cup of mixed grains (or brown rice) in cold water. Do not rub it too hard or too long as it will lose nutrients. Wash twice in total. Second time drain the water as much as possible without losing the rice grains.
RJGBAA01.JPG
1

Wash rice

  • in cold water
  • gently
  • twice

drain completely

2. Add water

Add 3 & 7/12(a little over half) cups water *See tips for water ratio for different amounts.
RJGBAA02.JPG
2

Add 3 & 7/12 cups water

3. Soak

For multigrain rice, pre-soaking is necessary unless you have a pressure rice cooker with mixed rice option. Ideally you want to soak overnight (if not, at least 3 hours).
RJGBAA03.JPG
3

Soak overnight

image: clock.png 480 min

4. Boil

Bring it to boil on high heat with a lid on. Watch carefully. Once it start to boil, it can burn really quickly. If you are worried you can always boil on low heat. It just takes a bit longer.
RJGBAA04.JPG
4

Bring to boil

High Heat image: highheat.png

5. Simmer

As soon as it comes to boil, turn the heat down to LOWEST and leave it for 45 minutes. If it starts to spill over as it hits the boiling point, quickly open the lid and close it back after lowering the heat. Then, you want to keep the lid closed until the end if possible. If you are cooking a larger amount, leave it for longer. If you are not sure, you can leave it on LOW heat for as long as 1-2 hours and it would be fine other than forming a crispy crust at the bottom.
RJGBAA05.JPG
5

At boiling point

Lower heat

Low Heat image: lowheat.png image: clock.png 45 min

6. Heat off

Turn off the heat but leave it on the stove with the lid closed for at least 10 min. Again, it’s the best if you don’t open the lid.
RJGBAA06.JPG
6

Turn off heat

Let it sit on stove

image: clock.png 10 min

7. Serve

With a rice spatula, flip through the rice very gently. Serve in a rice bowl.
RJGBAA07.JPG
7

Flip rice gently.

Serve in a bowl.

Source URL: http://magiccontainer.com/node/362/recipe