Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
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.
cups Japanese-style short- or medium-grain white rice
cup pearled barley, pearled farro, old-fashioned oats, quinoa, millet, amaranth or a combination (see headnote)
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT