Multigrain rice refers to rice that is made from a mixture of two or more grains. It is more nutritious than white rice because it is a whole grain that retains the grain husk and germ.
Common grains found in multigrain rice include:
Xiaomi:Millet is a nutritious cereal that is rich in protein, dietary fiber, vitamins, and minerals.
Black Rice:Black rice is a grain with antioxidant and anti-inflammatory properties.
Brown Rice:Brown rice is an unprocessed grain that is rich in dietary fiber, vitamins, and minerals.
Oats:Oats are a good form of soluble dietary fiber** that helps lower cholesterol levels.
Buckwheat:Buckwheat is a gluten-free grain that is suitable for people with celiac disease or gluten sensitivity.
Corn:Corn is a grain rich in vitamins and minerals, including carotene, vitamin C, and magnesium.
Sorghum:Sorghum is a grain rich in protein, dietary fiber, and iron.
The nutritional value of multigrain rice includes:
Rich in dietary fiber, which helps promote digestion and bowel movements.
Rich in vitamins and minerals to help meet the body's nutrient needs.
It has antioxidant and anti-inflammatory properties that help prevent chronic diseases.
Preparation of multigrain rice:
Mix the various grains well in proportion.
Wash the mixed grains and soak them in water for 2-4 hours.
Put the soaked grains in the rice cooker and add an appropriate amount of water.
Select the "Multigrain" or "Brown Rice" function and cook it.
Here are some tips for making multigrain rice:
The soaking time varies for different grains and can be adjusted according to the specific situation.
When cooking multigrain rice, there is a little more water than when cooking white rice.
You can add some red dates, wolfberries and other ingredients to multigrain rice to increase nutrition and flavor.