Momi Multigrain Rice

Momi Multigrain Rice

by Soft blue crystal

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

There are often all kinds of miscellaneous grains at home. One of my favorite miscellaneous grains is called oatmeal. It is not only rich in nutrients, but also delicious in porridge. Add some fragrant rice to take care of family members who are not used to eating whole grains.
The nutritional value and medicinal value of Momi are relatively high. It is recorded in the "Materia Medica Gangmu" that Momi has the effects of nourishing yin and nourishing the kidney, strengthening the spleen and warming the liver, improving eyesight and promoting blood circulation. Moreover, Momi is considered to be a treasure among rice, and it is one of the "healthy foods" popular in the national standard in recent years.
Compared with ordinary rice, Momi not only contains relatively high protein content and complete essential amino acids, but also contains a large amount of natural black rice pigment, a variety of trace elements and vitamins, especially rich in iron, selenium, zinc, vitamin B1, and vitamin B1. Vitamin B2 and so on.
In our country, Momi is commonly known as "medicine rice" and "longevity rice", as a tonic for pregnant women and frail patients, and also used to improve the status of iron-deficiency anemia in pregnant women and children.
If you are worried about adding Momi to black other rice species, you can use less Momi. Finally, add pumpkin, embellish the color, and enhance nutrition.

Ingredients

Momi Multigrain Rice

1. Weigh the momi and oatmeal.

Momi Multigrain Rice recipe

2. Add basmati rice.

Momi Multigrain Rice recipe

3. Rinse 2-3 times with water.

Momi Multigrain Rice recipe

4. Add appropriate amount of water to the inner pot of the rice cooker, and put in the diced pumpkin.

Momi Multigrain Rice recipe

5. Select the rice cooker function "Stove Cooking".
After the time is over, open the lid and let it dry before serving.

Momi Multigrain Rice recipe

Tips:

The first time I used a new pot to stew rice, I was not sure about the amount of water. When the rice was served, I always felt that the moisture in the rice was too heavy, and it must have been simmered softly. Unexpectedly, after the entrance, the rice grains are chewy, fragrant and soft, and the other two white rices are dyed purple, which is very beautiful. Mom likes it very much!

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