I have a very simple rice cooker (Russel Hobbs 0.8L) with only a cook/keep warm toggle.
I wanted to make Japgokkbap, read about it on multiple recipes, and started to fear I’ll have to spend 200€+ in a pressure rice cooker (cuckoo are cute but wow)
I follow exactly the recipe from Maangchi (https://www.maangchi.com/recipe/multigrain-rice), even opening the lid for stirring when it started to boil. It turned out perfect.
Fluffy, without any crunchy black rice, different textures but all cooked.
I hope this piece of information can help, I would have liked to see this kind of post when I was about to spend a lot to replace my cheap rice cooker.
Picture: THE rice with some kimchi from my very first batch
by krakenrose
1 Comment
If you made it in a rice cooker that only cooks/keeps warm, it wouldn’t have been digested. It’s a good choice.
If you want to make multigrain rice with the current equipment, you have to soak the multigrain in water in advance, which is very cumbersome and has a high chance of failure.