Hello there.
Today’s post, how to cook multigrain rice. Such as, red rice, black rice, and quinoa.
I’ve also made videos, so check them out as well.
Where you can get red and black rice.
You can buy at Coles, Woolworth, Vegetable markets or health food shops.
Where you can get quinoa.
At Coles, Woolworth, Vegetable markets or health food shops.
About Red and Black rice
They are ancient, wild, or forbidden rices.
In China, only those belonging to the upper classes could afford to eat them.
Multigrain rice
Equipment
- Pot
Ingredients
- 365 g Japanese rice or medium size rice
- 95 g Black rice
- 95 g Red rice
- 60 g Quinoa
- 630 ml Filtered water
Instructions
- Weigh 95g each of red rice and black rice.
- Weigh 365g of Japanese rice.
- Weigh 60g of quinoa.
- Add red rice, black rice and Japanese rice into a bowl.
- Add water into the bowl and wash the rice.
- Strain the rice into a strainer.
- Put the 3 kinds of rice back into the bowl and wash again.
- Repeat 3-4 times.
- Add the quinoa into a bowl and wash.
- Strain the quinoa into a strainer and repeat 2-3times.
- Add the 3 kinds of rice and quinoa into a pot.
- Add 630ml of filtered water, cover with a lid, then leave 40-60mins to soak.
- Turn heat to mid and bring the water to the boil (takes about 6-7mins)
- Once the water boiling, reduce the heat to low and simmer until the water is gone. (takes about 6-7mins)
- Once the water is gone, turn off the heat and wrap the lid with towel and leave 30mins.
- After 30mins, mix well.
Video
Black rice has high nutritional content such as vitamins, iron, protein, phosphorus, calcium and minerals. Also, it is low GI.
It’s good in minestrone soup or porridge.
Red rice is high in vitamins and minerals.
It’s good in seafood Paella with or porridge.
Why use multigrain rice instead of using white rice?
Because multigrain rice or quinoa contains protein, mineral, vitamins, calcium etc. Vegetarian or vegan people should eat often because your body needs proteins.
Using a pot for cooking rice tips:
1. Wash rice properly.
2. Before cooking the rice, leave 40-60mins (wintertime 60+mins. )
3. After cooking the rice, wrap the lid with a towel and leave 30mins.
Japanese rice
Equipment
- Pot
Ingredients
- 360 g Japanese rice or medium size rice
- 360 ml Filtered water
Instructions
- Wash 360g of Japanese rice or medium sized rice in a bowl.
- Strain the water and put the rice back into the bowl and wash again.
- Repeat 3-4times.
- Put the rice into a pot and add the 360ml of filtered water than put a lid and leave 30mins. (wintertime leave 40mins).
- Turn heat to mid and bring the water to the boil (about 6-7mins).
- Once the water is boiling, reduce the heat to low and simmer until the water is gone. (about 6-7mins).
- Once the water is gone, wrap the lid with towel and leave 30mins.
- After 30mins, mix well.
Video
Rice dishes
https://grazingwombat.com/japanese-food-recipes/lunch-bento-box/
