September 04, 2004
Korean festive rice
In my quest to understand my intelligent rice cooker and use it to the full, I dropped by one of my favorite vegan buffets, Temple in the Village (74 W. 3rd Street at La Guardia/Thompson, 212-475-5670), to check out their seven-grain rice, which they make in a rice cooker. Turns out this is a Korean festive rice, part of Korean royal cuisine, and it is wonderful. Five Grain Sura: "Boiled rice with five grains is made by mixing non-glutinous rice, glutinous rice, glutinous millet, beans, and red [aduki] beans. It is eaten on the 15th of January together with stale [dried and rehydrated wild] greens."
Basically, it is a mixture, in various proportions of some combination of the following: brown rice, brown glutinous rice, millet, aduki beans, black soy beans, white soy beans, barley, and sea salt. I use organic whole grains: unhulled barley, unhulled millet. Soak everything separately. Best of all, try to get the grains to start germinating. Then, into the rice cooker. The luxury version of this mix includes jujubes (Chinese red dates--watch out for the little hard pits or use pitted ones to be safe), soaked dried chestnuts, and/or pine nuts.
Try the variations and use brown rice or brown glutinous rice or a combination instead of white rice: O Kok (5-grain rice); Pat Baap (traditional red [aduki] beans and rice); Bam Baap (chestnut rice).
Posted by BKG at September 4, 2004 07:54 AM
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