Join! 12 weeks for $1

Milk Street Recipe

Japanese-Style Mixed-Grain Rice

1 hour 5 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Japanese-Style Mixed-Grain Rice

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.

Makes about 4

cups

1 hour

5 minutes active

Ingredients

  • 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)

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.