Quinoa rice (cooked rice with quinoa)
A nutritious twist on classic Korean rice! This simple recipe blends protein-rich quinoa with short-grain rice for a light, slightly nutty flavor and fluffy texture. Perfect as a base for Korean dishes like bibimbap, kimchi jjigae, or as a wholesome everyday staple.
Servings: 4 servings
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!
