Multigrain Rice
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
The third pot of Joyoung rice cooker-multi-grain rice. For the rice cooker, all the functions of the rice cooker are more concerned about the whole grain rice. I have always been curious, the taste of coarse grains is not very good, coarse, and not easy to be rotten. The function of this whole grain rice can make the coarse grains be as fragrant and soft as white rice without pre-soaking and pre-cooking? Therefore, this feature must be tried anyway.
I didn't dare to use those products that were too hard, such as red beans and barley. Millet is more prone to soft and rotten, so there should be no problem. Corn ballast is also very commonly used, but brown rice has never been added to rice because of its coarser taste. The oatmeal is even more difficult to cook, let alone add it to the rice. I wonder if the function of this whole grain rice will make it soft and chewy?
I planned the whole grain rice, planned the time, but found an accident on the rice cooker-a crack?
Counting the days, this rice cooker has been available for less than a week, and two cracks have been found in the narrowest plastic shell on both sides of the iron kettle? I carefully studied the state and touch of the texture, and then carefully recalled the situation when I first arrived, and finally I was convinced that the eyes that perceive Qihao did not misjudge, it was the crack that appeared later, not the seam during the molding. Although this crack is not easy to notice, it still feels a little uncomfortable. Do you think this shell is easy to break?
Although these two cracks affect the mood a bit, the daily meal still has to be cooked, and the experiment on multi-grain rice is still to be carried out. Black and yellow millet, corn ballast, plus brown rice, oatmeal, the latter two are coarse grains that are not easy to cook. I don't know what the function of this multi-grain rice can make them look like? Choose multi-grain rice, standard taste, start. I regret it right away, maybe choosing the fragrant and soft texture will make the oat rice a bit softer, right? But the rice cooker has been activated and I don't want to reset it. So be it.
After about 50 minutes, the cooking is over and the lid is removed. The suspense was revealed: the oatmeal grains are distinct, obviously they have not become soft and chewy. Although the brown rice is softer, it is not soft enough. Old comrades with bad teeth should complain.
Multigrain rice, standard taste, should be more suitable for young people's mouth. . . .
I didn't dare to use those products that were too hard, such as red beans and barley. Millet is more prone to soft and rotten, so there should be no problem. Corn ballast is also very commonly used, but brown rice has never been added to rice because of its coarser taste. The oatmeal is even more difficult to cook, let alone add it to the rice. I wonder if the function of this whole grain rice will make it soft and chewy?
I planned the whole grain rice, planned the time, but found an accident on the rice cooker-a crack?
Counting the days, this rice cooker has been available for less than a week, and two cracks have been found in the narrowest plastic shell on both sides of the iron kettle? I carefully studied the state and touch of the texture, and then carefully recalled the situation when I first arrived, and finally I was convinced that the eyes that perceive Qihao did not misjudge, it was the crack that appeared later, not the seam during the molding. Although this crack is not easy to notice, it still feels a little uncomfortable. Do you think this shell is easy to break?
Although these two cracks affect the mood a bit, the daily meal still has to be cooked, and the experiment on multi-grain rice is still to be carried out. Black and yellow millet, corn ballast, plus brown rice, oatmeal, the latter two are coarse grains that are not easy to cook. I don't know what the function of this multi-grain rice can make them look like? Choose multi-grain rice, standard taste, start. I regret it right away, maybe choosing the fragrant and soft texture will make the oat rice a bit softer, right? But the rice cooker has been activated and I don't want to reset it. So be it.
After about 50 minutes, the cooking is over and the lid is removed. The suspense was revealed: the oatmeal grains are distinct, obviously they have not become soft and chewy. Although the brown rice is softer, it is not soft enough. Old comrades with bad teeth should complain.
Multigrain rice, standard taste, should be more suitable for young people's mouth. . . .
