Cooking Hearty Rice: Whole Grain 5-Blend Perfection

Whole grain 5-blend rice is a nutritious and delicious combination of grains that can elevate any meal. It typically consists of pearled durum wheat and four types of rice: long-grain parboiled brown rice, Colusari red rice, sprouted brown rice, and wild rice. This blend offers a variety of textures and flavours, making it a delightful culinary experience. Preparing this dish can take around 30-50 minutes, and there are several methods you can use, such as cooking it in a rice cooker, pressure cooker, or on the stove. By following specific steps for each method, you can create a fluffy, well-cooked blend that can be served as a side dish or incorporated into various recipes like fried rice, salads, congee, and even desserts.

How to cook whole grain 5 blend rice in a rice cooker

How to cook whole grain 5-blend rice in a rice cooker

Ingredients

The ingredients for whole grain 5-blend rice will vary depending on your preferences, but for the purposes of this guide, we will be using the following ingredients:

• 1 cup short grain rice
• ½ cup brown sweet rice
• 2 tablespoons black sweet rice
• ¼ cup barley
• ¼ cup frozen or fresh green peas (optional)
• 2½ cups water

Method

First, combine the short grain rice, brown sweet rice, black sweet rice, and barley in your rice cooker pot. Add some cold water and stir the mixture. Then, tilt the pot and pour out the water. Repeat this process of filling the pot with water, stirring, and pouring out the water 2-3 more times, or until the water runs clear. This helps to remove excess starch from the rice.

After your final rinse, drain the water from the rice, leaving the grains generously wet. Then, add the 2½ cups of water and green peas (if using) to the rice cooker pot. Cover the rice cooker and let the rice soak for 2 to 2½ hours.

Once the rice has finished soaking, it's time to start cooking. Turn on your rice cooker and let it cook the rice for 7 to 10 minutes, or until the surface starts to bubble vigorously. Then, use a rice scoop to stir the rice, scraping the bottom of the pot to ensure it doesn't stick.

Cover the rice cooker again and reduce the heat to low. Let the rice simmer for 10 to 12 minutes, or until all the grains are soft, fluffy, and well-cooked. Be careful not to overcook the rice, as this can make it mushy.

When the rice is done to your liking, use your rice scoop to fluff it, and then serve it hot. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat the rice in the microwave or steam it in a steamer basket over a pot of simmering water.

Tips

• If you have an electric pressure cooker or Instant Pot, you can skip the soaking step and simply add all the ingredients to the cooker and let it do the work.
• For best results, use a rice cooker with a quick" or "normal" setting. The quick" setting will give you the same results as the "normal" setting in a shorter amount of time.
• Do not open the lid of your rice cooker during the cooking process, as this can affect the texture and doneness of the rice.
• If you want to scale up the recipe, you may need to adjust the water ratio and add more water.
• For accurate measurements, use a standard dry measuring cup and liquid measuring cup, or a scale to weigh your ingredients.

How to cook whole grain 5 blend rice on a stove

How to cook whole grain 5-blend rice on a stove

Ingredients:

• 1 cup short or medium grain brown rice
• 1 cup red rice
• 1 cup millet
• 1/3 cup quinoa
• 1/4 cup amaranth
• 2 teaspoons salt
• 2 cups water/broth for unsoaked rice
• 1 ½ cups water/broth if soaking for at least 2 hours
• 1 Tbsp cooking oil

Method:

• Rinse the rice, millet, and quinoa. Drain and put them in a large thick-bottomed pot.
• Stir in the salt and amaranth.
• Cover with water up to your knuckle, about two inches above the grains.
• Bring to a boil, then turn down the flame as low as it will go.
• Cook uncovered (simmering) until all water is gone, about 45 minutes.
• If you've added too much water and the grains are cooked before the water is absorbed, strain off the excess water.

Tips:

• If you want to soak your rice to reduce cooking time, soak for 2 hours or overnight prior to cooking, then discard the water and proceed with the recipe.
• If the rice still appears wet when you fluff it, close the lid and let it warm up for about 10 minutes.
• This recipe makes a large pot of mixed grains, so there will be plenty for multiple meals.
• You can add frozen or fresh green peas to the rice for colour.

How to cook whole grain 5 blend rice in an Instant Pot pressure cooker

How to cook whole grain 5-blend rice in an Instant Pot pressure cooker

Ingredients

• 1 cup of whole grain 5-blend rice
• 1.5 cups of water or chicken stock
• 1/4 teaspoon of fine sea salt or table salt
• 1 tablespoon of unsalted butter or olive oil (optional)

Method

• Rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circular motion. Drain the rice and repeat this process until the water is clear.
• Add the rice, water/chicken stock, salt, and butter/olive oil (if using) to the Instant Pot. Give it a stir to ensure all the rice is fully submerged.
• Secure the lid on the Instant Pot and turn the Venting Knob to the Sealing Position.
• Pressure Cook on High for 18 minutes. Then, allow for a Natural Release for 15 minutes.
• After 15 minutes, release any remaining pressure by turning the Venting Knob to the Venting Position.
• When the Floating Valve drops, carefully open the lid.
• Fluff the rice with a fork or spoon and taste to check the seasoning.

Tips:

• If you prefer softer, fluffier rice, add an extra 1/4 to 1/2 cup of water or chicken stock. The rule is, the more liquid you use, the softer the rice.
• The wild rice blend shouldn't be overly seasoned as it will be served with flavorful main dishes.
• If your rice is a bit wet, let it rest to allow any excess moisture to escape before serving.

How to make whole grain 5 blend rice sticky for sushi

To make whole-grain 5-blend rice sticky for sushi, you can follow this recipe with some adjustments to make the rice sticky.

First, gather your ingredients:

• 1 cup short or medium grain brown rice
• 1 cup red rice (such as Bhutanese rice or Colusari red rice)
• 1 cup millet
• 1/3 cup quinoa
• 1/4 cup amaranth
• 2 teaspoons salt
• Water

Rinse the rice, millet, and quinoa. Drain and put them in a large, thick-bottomed pot. Stir in the salt and amaranth.

Now, for the crucial step to make the rice sticky: add more water. Fill the pot with water up to your knuckle, or about two inches above the grains. This is more water than you would usually use to cook these grains, but it will help create the sticky texture we want for sushi.

Bring the pot to a boil. Then, turn down the heat as low as it will go, and cook uncovered until all the water is gone. This should take around 45 minutes. If you added too much water and the grains are cooked before all the water is absorbed, simply strain off the excess.

Once the grains are cooked and the water is absorbed, your sticky 5-blend rice is ready to be used for sushi! It's best to use the rice while it's still warm, as it will be easier to shape and mould.

This recipe will make a large batch, so you'll have plenty for multiple sushi rolls. Enjoy making your sushi creations with this delicious and nutritious sticky whole-grain 5-blend rice!

How to make whole grain 5 blend rice fluffy

How to Make Whole Grain 5-Blend Rice Fluffy

Ingredients

Whole grain 5-blend rice

Water

Salt (optional)

Butter/Olive oil (optional)

Method

Step 1: Rinsing

Rinsing the rice is an important step as it helps to remove any impurities. Place the rice in a heavy-bottomed pot and rinse it with several changes of water. The rice is whole grain and unpolished, so not much starch will come out. Drain off any excess water.

Step 2: Cooking

The cooking method will depend on your preference of equipment. You can use a pot on the stove, a rice cooker, or an Instant Pot pressure cooker.

#### Stove

For this method, use a heavy-bottomed pot with a tight-fitting lid. Bring the measured water to a boil. Once boiling, add the rice and any desired oil/salt. Stir the mixture, cover, and return to a boil. Then, lower the heat and let it gently simmer. Leave it to cook for 45-50 minutes for unsoaked rice, or 25-30 minutes for soaked rice. The rice is ready when it is soft and fluffy.

#### Rice Cooker

Place the rice and the rest of the ingredients in the rice cooker and stir to mix. Choose the brown rice or multigrain setting and close the lid. Once the rice cooker has done its job, wait 10 minutes before opening the lid and fluffing the rice.

#### Instant Pot Pressure Cooker

Place all the ingredients in the Instant Pot and stir to mix. Close the lid and turn the pressure release valve to sealing. Set the cooker to 'pressure cooker' and ensure it is on 'high pressure'. Set the timer for 25 minutes for unsoaked rice, or 12 minutes for soaked rice. Then, do a natural release, which may take 10-15 minutes. Open the lid and fluff the rice.

Tips

• If the rice appears wet when fluffed, close the lid and press the 'warm' button. Let the rice warm up for about 10 minutes—the liquid should dry up.
• For fluffy rice, do not undercook it. Ensure the grain's bran jackets burst open, exposing the inside starchy part. This is what will absorb the sauce.
• If you are making fried rice, whole grain rice is a great option as the grains have a jacket of fiber, preventing the rice from becoming clumpy.
• For an extra fluffy texture, you can soak the rice before cooking. This will also reduce the cooking time. Soak the rice for 2 hours or overnight, then discard the water and proceed with the recipe.

Frequently asked questions