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Japanese-Style Mixed-Grain Rice

Makes about 4 cups

1 hour 5 minutes active

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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


1 hour

5 minutes active


  • 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)

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Cathy B.
March 17, 2024
Very tasy!
This was terrific! We did a half farro / half barley combo with the rice - loved the addition! I can't say I noticed any difference from letting the rice rest.
Jennifer B.
September 21, 2023
Great twist
I loved the short rice/barley combo. It was terrific with the Japanese curry. Great recipe.