Monday, August 3, 2009

Cooking Multi-Grain Rice with Kamado-san (double-lid rice cooker donabe)

We did BBQ with our lovely Santa Maria BBQ Grill tonight.

To me, the best pleasure to eat BBQ food is when I enjoy it with the plain (i.e. unseasoned) rice. It often taste even better when I cook the plain rice with multi-grains.

In LA, at most of Japanese grocery stores, you can easily find multi-grain rice packages by different brands. They normally contain small packets of multi grains, which you only need to add to the rice and cook together. (Depending on the brands, you might have to add extra amount of water. You can check the instructions in the package.)

I did the brown rice (I buy the kind which doesn't require extra soaking or cooking time.) with the packet of 15 grains. Very healthy!

Photobucket Photobucket Photobucket
Since I had the used dashi kombu from making dashi stock, I also added it to the rice. I soaked the rice in water for 20 minutes, cooked for 15 minutes over medium-high heat, and let it rest for 20 minutes, just like making the regular white rice with Kamado-san.

When the rice was ready, it got the pretty red/purple color from the black rice and azuki beans.

Photobucket Photobucket
I served the rice with my Curry Yakitori (Curry-flavored chicken skewers). It was fantastic! I'll post the recipe for this really delicious curry yakitori in the next blog posting.