How to make multi-grain rice fragrant, soft and delicious? What are the techniques for making multi-grain rice?

We all know that there are many ways to eat rice. Most people will cook white rice directly. Some people also like to eat multi-grain rice, which is to cook multi-grain rice together. It is more fragrant and nutritious. So how to make multi-grain rice soft and glutinous? Let's take a closer look!

How to make mixed beans soft and sticky when making multi-grain rice

(1) Generally, you can soak whole grains in water in advance. For example, grains such as brown rice and red rice can be soaked in water for about 4 hours in advance and then cooked together with rice. The whole grains that have been soaked in water have already absorbed some of the water. When adding water to the rice, you do not need to increase the amount of water. The same amount of water as usual is enough.

(2) Red beans, kidney beans and other legumes should generally be soaked in water the night before cooking with rice. Similarly, the amount of water does not need to be increased too much. If too much water is added, the grains can be cooked very soft, but if they are cooked too watery, the original flavor of the grains will be lost.

(3) If you do not soak the rice in water or the soaking time is not enough, you must use a special button on the rice cooker - multi-grain rice. Some rice cookers have "coarse grain rice" on them. If you use this button to cook rice, you can make the multi-grain rice soft and sticky even if the rice is not soaked in water for a long time or not soaked in water at all. It just takes a long time to cook, usually about 1 hour.

(4) In addition, if you want the multi-grain rice to be softer and more glutinous, do not use an ordinary rice cooker to cook it. You can use a pressure cooker to cook it.

(5) For small grains such as millet and quinoa, there is no need to soak them in water, nor do you need to use a special pot or function key to cook them until they are soft, just like rice.

How to make multi-grain rice

Ingredients: red kidney beans, lentils, red beans, black beans, black rice, red rice, glutinous rice, quinoa

Steps:

1: First, wash the red kidney beans, lentils, red beans, and black beans, and soak them in advance. If I cook them at night, I start soaking them in the morning. If I cook them in the morning, I start soaking them at night. Do not pour out the soaking water, because the water in it is very nutritious. You can put them together to cook rice when the time comes.

2: Put the soaked red kidney beans, lentils, red beans, black beans and water into the pot, wash the black rice, red rice, glutinous rice and quinoa and pour them into the pot (glutinous rice is added to increase the stickiness of the multi-grain rice, you can add rice if you don’t like it) and press the button to cook multi-grain rice.

3: Generally, press the button to cook the soaked grains, and they can be eaten after 40 minutes. The grain rice cooked in this way is very soft, sticky and fragrant, and it tastes sticky because of the addition of glutinous rice.

What are the techniques for making multi-grain rice?

First: Choose the right material

I usually like to make red bean and multi-grain porridge, and I also like to make red bean rice, so here I will focus on the selection of red beans.

There are several varieties of red beans in the south, and it is generally best to use adzuki beans when making multi-grain rice. Adzuki beans are easier to soak and produce sand than real red beans.

Second: Preparation is essential

If you choose beans as coarse grains, it is best to soak the beans in advance. I usually soak them in water the day before or in the morning. Soaking for about half a day will make the beans easier to cook.

Third: Release more water than usual

In fact, the amount of water is quite arbitrary. I usually cook rice with water that just does not exceed the rice, and the rice is covered with water. This way, the rice is cooked just right. Of course, if you like to eat soft or hard rice, you can adjust the water level, but not too much. In this way, the fragrant glutinous rice can be cooked!