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Japanese-Style Mixed-Grain Rice

Japanese-Style Mixed-Grain Rice

By Calvin CoxDecember 17, 2021

  • Makes
    Makes about 4 cups
  • Cook Time
    1 hour
  • Active time plus cooling
    5 minutes active
  • Rating

Japanese-style white rice has a satisfying chew and a clean, subtly sweet flavor that pairs well with many foods. Sometimes other grains are mixed into the rice before cooking for added flavor and texture, as well as for a nutritional boost. The amount typically is small so the rice retains its characteristic stickiness. Based on Sonoko Sakai’s suggestion in her book, “Japanese Home Cooking,” we tested a variety of widely available grains and found that barley, farro, oats, quinoa, millet and amaranth all worked nicely. You can use or a combination of these grains. Avoid wild rice and black rice, as these grains require longer cooking than the white rice itself.

Ingredients
  • 1 ¼

    cups Japanese-style short- or medium-grain white rice

  • ¼

    cup pearled barley, pearled farro, old-fashioned oats, quinoa, millet, amaranth or a combination (see headnote)

Step 1

In a fine-mesh sieve, rinse the rice and grains under cool running water, stirring, until the water runs almost clear, about 30 seconds. Drain well, shaking the sieve to remove excess water, then transfer to a large saucepan. Add 1¾ cups water, cover and let stand for 30 minutes.

Step 2

Uncover and bring to a simmer over medium-high. Re-cover, reduce to low and cook, undisturbed, until the grains have absorbed the water, 18 to 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

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