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How to Cook Multi-Grain Rice

by
author image Lydia Stephens
Lydia Stephens began writing professionally in 2009. She has written online for Nile Guides, SheKnows.com and various other websites and has been published in "Stringing Magazine" and "Xiamen Wave." Stephens played competitive soccer for 19 years, has been weight lifting since 2007 and enjoys running, biking and sailing. She has a Bachelor of Arts in philosophy from the University of Texas.
How to Cook Multi-Grain Rice
Someone is cooking rice. Photo Credit KOICHI SAITO/amanaimagesRF/amana images/Getty Images

The fiber found in rice and other whole grains promotes a healthy digestive system and keeps you feeling full for longer. The University of Maryland Medical Center recommends that adult men eat 30 to 38 g of fiber daily and that adult women get 21 to 25 g each day, depending on age. Combining brown rice with other grains, such as barley, buckwheat, farro, oats and wild rice adds a variety of textures and flavors for a healthy side dish.

On The Stove

Step 1

Combine rice, whole grains and water or broth in a large saucepan. Bring the mixture to a boil.

Step 2

Reduce the heat once the liquid has reached a rolling boil. Cover the pan and simmer for 45 minutes.

Step 3

Carefully open the pan to check the rice and grains for doneness. If they're still too chewy, return the lid to the pan and cook for an additional 10 to 15 minutes. Fluff with a fork before serving.

In a Rice Cooker

Step 1

Combine the rice, whole grains and liquid in the basket of your rice cooker. If you plan to eat the multi-grain mixture as a hot breakfast cereal, add in cinnamon, brown sugar, dried fruit or orange peel for extra flavor.

Step 2

Place the basket in your rice cooker and steam for 50 to 55 minutes, or until the moisture has been absorbed and the rice and grains are tender.

Step 3

Let the multi-grain rice sit for 10 minutes before opening and serving to let the hot steam dissipate. Fluff with a fork and serve.

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