This better-for-you Japanese mixed-grain rice is my way of turning a bowl of Japanese white rice into something more nourishing and healthy without losing what makes it comforting in the first place. Instead of treating rice as something to “replace” or restrict, I like to think of it as a foundation you can build on. By adding a blend of grains and legumes, you keep that familiar rice texture and flavor while layering in even more flavor, texture, and nutrition.
I am a firm believer in “nutrition by addition”. Instead of removing foods, I like to build on them. I make familiar meals more nutrient-dense in a natural, non-restrictive way. You still get the comfort of fluffy rice, but with a wider range of nutrients. It’s an easy upgrade that works with anything from simple weeknight dinners to more intentional, composed meals. Let’s get into it!
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. In Japanese cooking, however, Japanese short-grain or medium-grain rice is pretty much always the go-to choice. And that is the base of this rice recipe.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
In this recipe, white rice is combined with quinoa, black rice, mochi mugi (Japanese barley), and adzuki beans. But you can totally customize this to your liking! Each brings something different to the table:
- Quinoa: Adds complete plant protein (all essential amino acids) and a light, fluffy texture that boosts overall satiety.
- Black Rice: Black rice is one of the most nutrient-dense refined-grain alternatives, however I personally don’t enjoy eating it on its own for a few reasons. It has a dense texture and strong flavor, but when it’s mixed in with other grains, it’s hardly noticeable. It adds antioxidants (especially anthocyanins), a subtle nutty flavor, and a deeper, slightly chewy texture.
- Mochi Mugi (barley): Adds soluble fiber that supports digestion, improves fullness, and gives a pleasant chewy bite.
- Adzuki Beans: Adds plant protein, fiber, and a naturally slightly sweet, earthy flavor that makes the rice more hearty and filling. You may know adzuki beans from its counterpart red bean paste. It’s made from adzuki beans!
Together, they create a bowl that feels more balanced and satisfying than rice alone, while still pairing beautifully with everyday meals.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this rice? NO! Just like anything, generally, the higher the quality, the better. But if you make rice even a couple times a week, I highly highly highly recommend investing in a rice cooker!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
FAQ’s:
Q: Do I need to soak the grains?
Yes – soaking the black rice, mochi mugi, and adzuki beans overnight helps soften them, improves texture, and ensures everything cooks evenly with the white rice. That said, you can also just soak for a few hours.
Q: What does mixed grain rice taste like?
It tastes similar to fluffy white rice, but slightly nuttier, earthier, and more complex depending on the ratio of grains used.
Q: Can I swap or remove any of the grains?
Yes, this recipe is flexible – each grain adds a different benefit, but you can adjust based on what you have or prefer.
Q: Is this rice healthier than plain white rice?
It adds more fiber, protein, and antioxidants compared to white rice alone, making it more nutrient-dense and satisfying.
Q: Does this work in a pot instead of a rice cooker?
Yes, it works well in pots. But I definitely recommend using a rice cookers, especially if you cooked rice even a couple times a week!
Q: How long does it keep in the fridge?
It typically keeps for about 3 – 5 days refrigerated in an airtight container.
Q: Can I freeze it?
Yes, it freezes well in portions and reheats nicely for quick meals. Since making mixed-grain rice can be a little more tedious, I highly recommend making it in bulk and freezing.
Better-For-You Japanese Mixed-Grain Rice
Description
This mixed grain rice is a nourishing blend of white rice, quinoa, black rice, mochi mugi, and adzuki beans that combines comforting texture with added protein, fiber, and antioxidants for a more balanced everyday staple.
Ingredients
- 2 cups medium grain white rice
- 1/4 cup quinoa
- 2 tbsp black rice
- 1 tbsp mochi mugi (barley)
- 1 tbsp adzuki beans
- Water (adjust based on your rice cooker or cooking method) – for me, I always just use the same amount of water that I use for medium-grain rice. A general ratio is 1 cup rice : 1 to 1.25 cups water.
Instructions
- Soak the black rice, mochi mugi, and adzuki beans in plenty of water for at least 3 hours, preferably overnight. This helps soften them, improves texture, and reduces cooking time.
- Drain the soaked grains and rinse thoroughly. Also rinse the white rice and quinoa until the water runs mostly clear.
- Add all grains and legumes into a rice cooker or pot.
- Use the same amount of water as you would for plain white rice and cook as you normally would for rice. Fluff and serve.
Nutrition
- Serving Size: 4 – 6
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