<h1 class="pgc-h-arrow-right" > make mixed grain bean rice, how to make the miscellaneous beans soft and sticky? Keep these 6 points in mind and no longer be afraid of poor digestion</h1>
We all know that multigrain beans are nutritious, and multigrain rice is good for health, but it is often said that after starting to eat miscellaneous grains, I feel more gas in my stomach.
Most people lack experience in cooking whole grains, thinking that they can just put them in the rice cooker. As everyone knows, the ordinary cooking/porridge function of the rice cooker is designed for refined white rice, not for various grains.
Today I tell you the secret of quickly cooking mixed grain rice, with these secrets to cook mixed grain rice, just like boiling white rice, soft and sticky, both simple and time-saving.
<h1 class="pgc-h-arrow-right" > method of making mixed grain bean rice soft glutinous:</h1>
1. Soak in advance.
Grains, brown rice, beans must be soaked for a period of time, absorb enough water and then cooked with white rice, softness and hardness will be consistent.
2. Freeze in advance
Don't have time to soak? First wash the beans and other difficult varieties, pack them and put them in the refrigerator for refrigeration (more than 4 hours), and when cooking rice, you can take it out directly to the pot, so that cooking mixed grain rice is as simple as cooking white rice and saving time. (Put in a sealed bag, do not put it in a hard container such as glass, otherwise you will not be able to take it out after thawing.) ）
3. Heat in advance
First, put the beans and grains in water and boil for 20 minutes, then turn off the heat and simmer. Then divide the beans and miscellaneous coarse into small packets and put them in the refrigerator to freeze, when cooking, the beans stewed to the half-cooked are mixed with mixed grains and easy-to-cook ingredients such as rice and millet, and then re-cooked into multigrain rice.
4. Smart rice cooker reservation function
The insulation function of the rice cooker is clever. Simply put, the red beans that are not cooked rotten can be slowly "simmered" in the rice cooker for a long time. And as with the method mentioned earlier, you can also put it into the rice cooker in advance, use the reservation function to cook it and then automatically keep warm, do it in the morning or evening, and open it directly to eat the next day when you get to the meal.
5: Use a pressure cooker
Pressure cooker is the simplest, most efficient way, electric pressure cooker to choose the mixed grain rice function, no choice to cook rice function can be, generally such an electric pressure cooker out of the mixed grain rice, special soft glutinous aromatic, this is the characteristics of the electric pressure cooker, no cooked beans, save time and soft glutinous.
6. Improve the taste
Cooking multigrain rice requires more water than boiling white rice, because many multigrains are very watery, such as oats. You can also add some sweet potatoes, pumpkins, taro and other soft and sticky ingredients to improve the taste, otherwise the taste may be dry and hard.
<h1 class="pgc-h-arrow-right" > recipe: red rice and red bean rice</h1>
Ingredients: 300 grams of rice, 80 grams of red beans, 100 grams of red rice, cooked black sesame seeds to taste
Directions: 1. Put the red beans in a pot, add water and cook for 10 minutes.
2. Soak the rice for 20 minutes
3. Soak red rice for 2 hours
4. Pour in the rice, red rice and pre-cooked red beans, and pour in the red bean water.
5. Simmer until the rice is cooked. Sprinkle black sesame seeds out of the pan.
Kitchen whisper: If the red bean water does not heat the water much, the amount of water also depends on the personal taste.