A mixed-grain rice bowl can bring different colours, flavours and textures to an everyday meal. The main cooking challenge is getting the firmer grains tender without turning the softer ingredients into porridge.
Mamami Ten-Multi Grain Rice combines ten rice and grain ingredients in one pack. This guide explains what is inside, how to approach cooking the blend, and how to turn the cooked grains into a mushroom and vegetable rice bowl.
What is in Mamami’s ten-grain blend?
The blend contains:
- Organic sorghum
- Organic millet
- Organic buckwheat
- Organic pearl barley
- Organic oats
- Mountain red rice
- Mountain black rice
- Unpolished brown rice
- Parboiled rice
- Wheat
The ingredients identified as organic are sorghum, millet, buckwheat, pearl barley and oats.
Allergen note: This blend contains wheat and barley and is not gluten-free.
Why does mixed-grain rice cook differently from white rice?
Different grains absorb water and soften at different rates. A cooking method that works for plain white rice may leave some ingredients in a mixed-grain blend too firm.
The finished dish should have some variation in texture. A gentle chew is different from a hard, dry centre: taste several of the larger grains before deciding the batch is ready.
Troubleshooting the texture
The grains are still hard
If the grains are not tender and the cooking liquid has been absorbed, add a little hot water and continue cooking gently. Check again before adding more.
For your next batch, record the amount of water and cooking time used so you can make a measured adjustment.
The grains are tender, but water remains
Drain the excess liquid through a fine sieve. Avoid continuing to cook tender grains simply to evaporate all the remaining water.
The rice is softer than you wanted
Stir gently and avoid repeatedly mixing the grains. For the next batch, review the water quantity and cooking duration, changing one variable at a time.
Mushroom and vegetable ten-grain rice bowls
This recipe starts with fully cooked ten-grain rice.
Serves: 2
Preparation: 10 minutes
Cooking: Approximately 15 minutes, excluding the grain preparation
Ingredients
- 2 cups cooked ten-grain rice
- 200g mushrooms, sliced
- 150g firm tofu, drained, patted dry and cut into 2cm cubes
- 1 small carrot, cut into thin matchsticks
- 100g pak choi, stems and leaves separated and chopped
- 2 teaspoons neutral cooking oil
- 2 garlic cloves, finely chopped
- 1 tablespoon light soy sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 spring onion, sliced
Method
- Mix the soy sauce and water in a small bowl. Set aside.
- Heat 1 teaspoon of the cooking oil in a large non-stick frying pan over medium-high heat. Add the tofu in one layer. Cook for 5–6 minutes, turning occasionally, until lightly golden. Transfer to a plate.
- Add the remaining teaspoon of oil and the mushrooms. Cook for 4–5 minutes, stirring occasionally, until the mushrooms soften and most of their released moisture evaporates.
- Add the carrot and pak choi stems. Stir-fry for 2 minutes. Add the garlic and cook for another 30 seconds.
- Add the pak choi leaves, tofu and soy-sauce mixture. Toss for 1–2 minutes, until the leaves wilt and everything is hot. Remove from the heat and stir in the sesame oil.
- Divide the hot cooked grains between two bowls. Spoon the tofu and vegetables over the top, including the pan juices. Finish with spring onion and serve immediately.
Storing and reheating cooked grains
Because this blend contains rice, cool leftovers quickly, ideally within one hour, and refrigerate in small, shallow containers. Use refrigerated leftovers within 24 hours.
Reheat only once, until steaming hot throughout. Freeze promptly cooled portions if you want to keep them longer.
Where to buy Mamami ten-grain rice
Find the full ingredient list and current availability on the Mamami Ten-Multi Grain Rice 1kg product page.