Korean Multigrain Rice (Japgokbap or Ogokbap)

Ingredients

• 3/4 cup short grain white rice (쌀 ssal) ((3/4 cup = 1 rice cooker cup))
• 3/4 cup sweet white rice (찹쌀 chapssal) ((aka glutinous or sticky rice))
• 3 Tbsp Adzuki red beans (팥 pat), Dry ((3 Tbsp = 45 ml = 1/4 rice cooker cup))
• 3 Tbsp Sorghum (수수 Susu), Dry
• 3 Tbsp Proso Millet (기장 Kijang), Dry ((or Glutinous Foxtail Millet / 차조 Chajo))
• 3 Tbsp Chickpeas, Dry
• 3 Tbsp Black beans, Dry
• 1/2 tsp sea salt ((optional))
• 1 1/2 cup water ((1.5 US Cup = 360 ml = 2 rice cooker cups))

Instructions

1. 1

   Soak all dry beans and grains for at least 6 hrs. Except for regular short grain rice and sweet rice. Change water 2~3 times during soaking.

2. 2

   When beans and grains are fully soaked, drain and discard water. In your rice cooker (I use Korean pressure rice cooker) pot, add sweet and regular rice, all the soaked beans/grains. Then add fresh water. I use 1:1 dry grains to water ratio. Add salt.

3. 3

   Select Mixed Grain Rice or "Japgok" function and Cook. Mine came up as 45 minutes cooking time.