The first 4 steps of how to cook rice the Japanese way in 4 photos

Add soaked and drained rice in pot. For 1 cup rice (measured when dry), add 1 cup + 1 ~ 2 Tbs water to a stainless pot. Be sure to choose a pot that is deep enough so your water doesn't boil over easily. Cover with the lid, turn on heat to medium-high and cook for 3 1/2 min to 4 min.

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Wash the mixed grain rice two times before adding water to cook. Cook in rice cooker under multigrain function. If using regular rice cooker, cook as you would cook brown rice. Once done, let sit for 5 minutes, then mix and transfer to a container. Store in the fridge for 3-7 days.

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Use any cup and fill it up to the brim with rice. Then pour the rice into a pot (or your rice-cooker bowl). Rinse the rice in cold water. Then pour out the residual water. Rinse and pour-out the water 4-5 times or until the residual water becomes clear. Then re-fill the pot with cold water and let the rice soak for 30 minutes.

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Instructions. Measure the short-grain rice and black short-grain rice. In a strainer under running water, rinse the rice until the water runs clear. Transfer the rice into the rice cooking pot. Pour the water over the rice and use your hands to flatten the top layer of the rice, so it sits evenly across the pot.

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After measuring the water and adding it to the rice cooker pot, gently drain the water from the bowl where you let the washed rice sit. Transfer the washed rice into the rice cooker pot with the water. Use a spatula or spoon to evenly spread the rice in the pot. Let the rice soak in the water for about 20-30 minutes.

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Wet rice with enough cold water and rubbing rice with your hand. You will see water turns cloudy. Rinse off cloudy water and drain, Repeat this process 4 to 5 times or until the water is clear. At last rinse, drain water as much as possible. Level rice out and gently place your hand flat on top of the rice.

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In the pot, add white rice, sweet rice, beans and grains. Five Grains in Rice Cooker for Korean Multigrain Rice. Add water to pot. The general rule of thumb is to use dry grain to water ratio as 1:1. With my basic recipe, add 3 rice cooker cups (540 ml) of water. Add about 1/2 tsp sea salt.

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Bob, If you cook in a rice cooker, you will need to soak the grains longer, at least 4 hours to overnight. Try the ratio of rice:water to 1:1.5 first. It is hard to say the fixed ideal ratio when cooking rice, especially multi-grain, and everyone's preference on the rice texture is a little different. Some needs more water and some needs less.

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How to make Korean Purple Rice: Combine white rice and black rice. To the inner cooking pot of the rice cooker, measure and add the white rice and black rice. *For the multi-grain version, add the black rice mix and brown rice. Rinse rice with cold water. Drain and rinse several times, until the water runs clear.

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1). Rinse the rice. 2). Add the water and take it to a boil on medium high heat with the lid on. 3). Once the water comes to a boil, reduce the heat to low and let the water simmer until it evaporates, about 15-20 minutes. 4). When done, remove the lid, fluff the rice with a fork or spoon and serve!

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Put the rinsed rice in a sturdy pot with a tight-fitting lid and cover with the 2 1/2 cups water. The water should be about 1 inch higher than the level of the rice, so add more if need be. Place the pot over high heat and bring the rice to a boil. Turn down the heat immediately to a low simmer and cover the pot.

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The grain shouldn't have partial black (brown) or white parts in the middle. The grain should be even in shape and shouldn't have chips or half crushed parts. The Rice package should have milled date on it (Most recently milled rice is the best. Because 2 weeks after milling, the grain starts to lose its moisture).

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Cook's Tips for Best Korean Purple Rice or Black Rice (Heukmibap) Use glutinous black rice or wild sweet black rice for a slight sweet flavor and chewy texture. Use a pressure cooker or pressurized rice cooker to avoid having to soak the rice. But if using a regular rice cooker, soak black rice for 30 min. Adjust amount of black rice to taste.

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Directions. Mix the marinade with the chicken by hand. Keep in the fridge at least 30 minutes. *tip: for best results, set overnight. Heat up a wok and add 1-2 tbs vegetable oil. Stir fry a thumb of ginger first, then add garlic and soaked dried shrimp until fragrant. Add chicken and stir-fry for 2 minutes.

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Do a final drain of the water, leaving the grains generously wet. Add 2½ cups water and green peas (if using). Cover and let it soak for 2 to 2½ hours. Cook over medium high heat for 7 to 10 minutes until the surface bubbles vigorously. Stir the rice with a rice scoop, scraping the bottom and turning over.

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Cook on high pressure for 20 minutes and let it naturally release steam for 10 minutes. If using a rice cooker, select the multigrain setting (it will automatically set the cook time). Before serving, use a large spoon to gently stir the japgokbap to fluff the rice and evenly distribute the grains and beans. Tags: