Korean Five-Grain Rice for Jeongwol Daeboreum (Ogokbap, 6)

Rinse 3 tbsp each adzuki beans, sorghum, millet, chickpeas and black soybeans. Soak in plenty of cold water at least 6 hours, preferably refrigerated; change the water once or twice and discard it.

Wash 180 mL short-grain rice and 180 mL sweet rice two or three times and drain. Drain all the soaked beans and grains separately.

Put both rices and all soaked beans and grains in an electric pressure rice cooker. Add about 540 mL fresh water and optional 1/2 tsp salt; mix.

Cook on the pressure cooker's mixed-grain setting, roughly 45–55 minutes, following the manufacturer's water-level and timing instructions if different.

Release pressure safely and check the beans are completely soft throughout. If any are hard or undercooked, add a little water and continue cooking per your cooker manual. Fluff and serve only when all beans are fully done.