Mixed Grains Rice

You may have eaten "healthy rice" cooked with other grains to add fiber and nutrition. It's called zakkokumai (雑穀米).

This is one way to stretch out your rice as prices are high this year.

Usually we eat brown rice at home, but we got regular white rice recently, and I also bought a few kinds of grains to cook with the rice in the rice cooker.

The taste is changed a little also, depending on the grain. Grocery stores sell packets of mixed grains, for example 10 or 20 different grains, proportioned for a cup of rice which makes it convenient.

I thought these were really expensive and buying a bag of one grain is more affordable. Even adding in one grain at a time works fine and is simpler.

The grains I use are pressed barely and quinoa. I also bought azuki beans. These should be soaked for about 12 hours before cooking. 

If you simply add grains and water to your normal amount of rice it expands. I've been removing the amount of rice to replace with grains. For example for one cup of rice, I remove two tablespoons of rice and add two tablespoons of grains. This way the amount of water is the same - I just fill to the one cup line. Also the amount of cooked rice is the

same.

Any other tricks for reducing the amount of rice you're using?