9 GRAIN RICE

grain

I fell in love with 15 grain rice when working at the Japanese tea house in the East Village. I love rice already, but when the vegetal and nutty taste of the grains are combined with soft and fluffy rice, I am truly satisfied. I think it’s nice to mix it up. I also think it’s nice to have a pantry of different rices, as they all require their own preparation, and all make a huge difference to what you decide to serve with them.

I found a whole grain mix at my go to Japanese store in San Diego, called Mitsuwa. The maker is Sukoyaka. The back of the packaging goes into detailed depth on how sprouted brown rice is tremendously more nutritious than regular brown rice. Sure, the amino acids play an important role in our health, however I’m more interested in the flavor.

Here is the recipe on the back:

For the stove top, pour 2 cups of white rice into a pot and rice, add 2 and 3/4 cups of water.

Add 1/2 cup of Sukoyaka 8 grain mix and 5 fl.oz water into a same pot and stir with white rice. Rinse lightly and let it stand for 30 minutes or longer prior to cooking if softer texture is preferred.

Cover the pot and bring to a boil over medium heat.

Reduce to low heat, simmer 25 minutes or until water is absorbed.

Remove from heat, let is stand covered for 15 minutes then serve.

The rice’s texture and flavor is a nice contrast to a fattier beef dish, or a nice compliment to the right fish. I would also recommend a substantial Japanese green tea–Genmaicha or Sencha to have with your 9 grain rice meal.

 

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