Korean Purple Multigrain Japgokbap with Barley and Black Rice (4 Servings)

Place 1 cup white rice, 1/2 cup brown sweet rice, 1/2 cup barley and 2 tbsp black sweet rice in a heavy-bottomed pot. Add cold water, gently rub and stir grains, then pour off the water.

Rinse two or three more times until water is relatively clear, then drain once more while leaving grains moist.

Add 2 1/2 cups (about 600 ml) cooking water and optional 1/4 cup peas. Cover and soak for two to two and a half hours, in addition to the listed 10 minutes of active prep.

Heat the soaked pot over medium-high for about 7–10 minutes until vigorous bubbling appears on the rice surface, adjusting heat if it threatens to overflow.

Remove the lid and gently scrape the bottom with a rice paddle to turn grains over once and reduce scorching.

Cover again and simmer over low heat for about 10–12 minutes. Check a sample; all grains should be soft without a hard core. Extend gentle cooking if still firm.

Turn off heat, fluff with the rice paddle and serve hot in four bowls. Barley gives more chew than plain white rice.

Divide leftovers into shallow containers and refrigerate or freeze within two hours. Use refrigerated rice within three days as in the original recipe and reheat to at least 74°C.