Help! I bought a bag of 19 mixed grains from the Korean grocery near me, and have tried making it twice with terrible results. There are also a lot of varied recipes on the internet so I feel I must have missed something!
Attempt 1:
-soaking grains overnight
– mixing in with regular short-grain Japanese white rice- a third of a rice cup of mixed grains, 2 rice cups of white as people said to start slow, then rinse together. No soaking of white rice.
– cook with a little additional water on brown rice setting – I have a zojirushi
This was TERRIBLE. Really mushy.
Attempt 2:
– same soaked grains but now in a 1:1 ratio with white rice
– water until brown rice line only (no additional water); cook on brown rice setting
– here is where things might have gone awry- was out so it stayed on keep warm for 2 hours closed.
This was still like glutinous rice- see here.
Please help me get this right 😭 or is it really supposed to be like this? I’d like it to be as close to the dryness of regular Japanese or Korean white rice (?) if that makes sense.
Photo of bag here if useful.
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