This is how I make my multigrain rice at home, but keep in mind that this is totally customizable and there’s no “best” recipe. I used mixed beans and a mixture of pressed barley, black rice, brown rice, and white rice, but you can also add quinoa, lentils, buckwheat, sorghum, etc. The possibilities are endless! You do need to soak dry beans for a while (I soak them overnight), and it’s a good idea to also soak any grains that you’re planning on adding to the rice to ensure that everything cooks evenly. Freeze the rice in smaller portions for easy meal prep. Adjust the ratios according to your preference! You can also cook the beans ahead of time, freeze into smaller portions, and add to your rice whenever you want so that you don’t have to pre-soak them every time. The ratios I list below are just a suggestion; have fun experimentin and creating your own beautiful multigrain rice! - 1.5 cups of white rice (Japonica variety) - 1.5 cups of mixed grains (I used brown rice, black rice, pressed barley) - 1 cup of mixed beans (pre-soaked) - regular amount of water you would normally use for cooking rice #millennialumma #koreancooking #koreanfood #rice | Millennial Umma

This is how I make my multigrain rice at home, but keep in mind that this is totally customizable and there’s no “best” recipe. I used mixed beans and a...