Multigrain Rice

The first time I saw purple colored rice was on the Nene Chicken menu for Dosirak. I was quite curious why the rice was purple.

But when I actually ordered this Nene Dosirak, the rice wasn't purple. Maybe very slightly.

So anyway, I subsequently found out that the purple color comes from black glutinous rice (pulut hitam). This multigrain rice is  called Japgokbap in Korean. It's a combination of short grain rice, brown rice, barley and black glutinous rice.

Since I don't use short grain rice (too starchy for my liking) and I don't have brown rice in my pantry, I just used my usual basmathi rice, barley and black glutinous rice. 

It turned out really nice and somehow, short grain rice would have looked nicer, don't you think? I used this rice for my  DIY dosirak (lunch box) which has stir fried oink oink, homemade kimchi and marinated kale hee..hee...

Multigrain Rice

Recipe source : Adapted from Maangchi

Ingredients :

- 1.5 cups basmathi rice

- 0.5 cups barley

- 2 tbsp black glutinous rice

Method :

1. Add all ingredients into the inner pot of the rice cooker and rinse about 3 to 4 times. Drain the rice.

2. Add 4 cups of water and soak for 30 minutes.

3. After 30 minutes switch on the rice cooker and cook rice like usual.