![Quinoa rice ｜ 퀴노아 밥[vegan]](https://i0.wp.com/123kimchi.com/wp-content/uploads/2020/02/KakaoTalk_20200203_103733987.png?fit=1024%2C576&ssl=1 "Quinoa rice ｜ 퀴노아 밥[vegan]")
The basic staple of Korean cuisine: “밥(Bap)”, a.k.a cooked/steamed short-grain rice. Cooking short-grain rice can be more tricky than long-grain rice. But let me show you the easy & simple methods to cook it perfectly!
Also with a 1-2-3 Kimchi twist to it, with some QUINOA! Not only does it make the rice so fragrant & flavorful, but quinoa also becomes so much more delicious mixed with rice. This quinoa rice will pair beautifully with my Lentil Doenjang-jjigae(Korean soybean paste stew with lentils) recipe( https://123kimchi.com/lentil-doenjang-jjigae/ )!
How to make Quinoa rice?
Check the recipe below and also watch my YouTube video for the step-by-step tutorial with full details!
Note that the soaking process(in #7 of Instructions) is the key to making delicious Bap. because short grain rice has a denser texture than long grain rice(basmati, jasmine, etc.) 🙂
Quinoa rice(Korean style cooked rice with quinoa)
Ingredients
- 1½ cup Short grain rice a.k.a. Sushi rice
- ½ cup Quinoa choose whatever color you want(white, red, & black)
- 2½ cup Water
Instructions
- In a pot, add the rice.
- Pour in enough water so that rice is completely immersed.
- 1st rinsing: quickly rinse and drain to get rid of impurities.
- 2nd rinsing: refill water and gently massage the rice as if kneading dough & drain (Excess starch on the rice grains will come off. Resulting in fluffy rice after cooking).
- 3rd & 4th rinsing: refill water again and quickly rinse the rice until the water runs clear. Repeat 2 times. Drain as much as you can and set aside.
- Rinse quinoa in a colander and add to the pot.
- Add measured water(grain to water ratio=1:1.2). Let stand for 30 min.
- Heat the pot(with lid open) over high heat and bring to a boil.
- When the rice fully boils, give it a stir with spatula and close the lid.
- Reduce the heat to low heat and simmer for 15 min.
- Higher the heat to medium heat and let excess water evaporate for 10 sec.
- Turn off the heat. Let stand for 5 min. with the lid still closed.
- Stir and fluff the rice with a spatula and serve with your favorite Korean dishes!
Video
Tastes just as good cooked with other cooking vessels too!
This recipe is for a regular pot. However, any kind of cooking vessels(coated pan, casserole pot/pan, cast iron pan, dutch oven pot, etc.) work perfectly as long as it has a lid on it 🙂
If you’re using a rice cooker, the rinsing & soaking process is the same and just press “Cook” button.
For Dutch oven pot or cast iron pan, the rinsing & soaking process is the same. Then, heat it over medium heat(with the lid open), bring to a boil. Let it boil and cook(stirring once in a while) until the water thickens and bubbles reduce in size(takes about 6-7 min. after boiling). Reduce the heat to low and close the lid and simmer for 7 min. Let stand for 5 min. and serve.
How to mix in other grains/beans/nuts/seeds to your rice blend
Just like quinoa rice, “Bap” can be made by mixing in your favorite grains/beans. Did you know Koreans sometimes mix in up to 20 different kinds of grains? You can blend as many grains as you want, but just keep in mind the 30:70 ratio of multi-grains to rice! If you put too much of multi-grains, bap(cooked rice) might be harder to digest.
Let me explain what kind of grains/beans/nuts/seeds can be added and the preparations.
- Grains
| Type of grain | Preparation | Where to find it |
|---|---|---|
| Quinoa | Rinse & oak with rice for 30 min. | Local supermarkets, organic stores, online shops |
| Yellow millet | Rinse & oak with rice for 30 min. | Local supermarkets, organic stores, Asian grocery shops, online |
| Green millet | Rinse & oak with rice for 30 min. | Asian grocery shops, online |
| Oats(steel-cut) | Rinse & oak with rice for 30 min. | Organic stores, online shops |
| Oats(whole) | Rinse & soak in fridge overnight | Local grocery stores, organic stores, online shops |
| Brown rice(short grain) | Rinse & soak in fridge overnight | Local supermarkets, organic stores, Asian grocery shops, online |
| Red rice | Rinse & soak in fridge overnight | Local supermarkets, organic stores, online |
| Black rice(Rice berry) | Rinse & soak in fridge overnight | Local supermarkets, organic stores, Asian grocery shops, online |
| Wheat | Rinse & soak in fridge overnight | Local supermarkets, organic stores, online shops |
| Barley | Rinse & soak in fridge overnight | Local supermarkets, organic stores, Asian grocery stores, online shops |
- Beans
| Type of beans | Preparation | Where to find it |
|---|---|---|
| Red/white bean | Rinse & soak overnight in fridge | |
| Brown/green lentil | Rinse & soak with rice for 30min. | |
| Chickpea | Rinse & soak overnight to 1 day in fridge | |
| Azuki red bean | Blanch in boiling water(to get rid of toxins) & soak in cold water overnight | Asian grocery stores, online shops |
| Green bean(mung bean) | Rinse & soak overnight in fridge | Asian grocery stores, online shops |
- Nuts
| Type of nuts | Preparation | Where to find it |
|---|---|---|
| Peanut(uncooked, dried) | Soak in water overnight in fridge | Asian/ethnic grocery stores, onilne shops |
| Chestnut(raw, peeled) | Add to soaked rice before cooking(no extra water required) | Asian grocery stores |
| Chestnut(dried, peeled) | Soak in water overnight in fridge | Asian grocery stores, online shops |
| Ginkgo nut(peeld, fresh or frozen) | Add to soaked rice before cooking(no extra water required) | Asian grocery stores, online shops |
- Seeds
| Type of seeds | Preparation | Where to find it |
|---|---|---|
| Flax seeds | Add to soaked rice before cooking (1-2 Tbsp per serving is ideal) | Local supermarkets, organic stores, online shops |
How to store leftover rice?
If you have a rice cooker, it’s okay to keep it on “warm” setting up to 12 hours. But if you don’t have a rice cooker or if you aren’t planning to eat it in 12 hours, then it’s best to freeze the rice.
Yes! I really meant putting it into the freezer! This is the best way to store your leftover cooked rice. It’s actually better than keeping it in the fridge.
How should you do it? Cool the rice to room temperature and portion it into zipper bags/plastic bags. Make sure it’s airtight and put into the freezer(I would usually write the date on it to make sure it doesn’t stay in the freezer for too long). You can keep it up to 1 month for the best-tasting rice.
To defrost, simply put the rice in a bowl, add a cube of ice or 1 tablespoon of water to it and microwave for 2 min.
What rice/grain/bean/nut/seed mixture did you like the best? I would love to hear all about in the comments 🙂
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