Korean Rice Recipe



David Tinney

Rice is delicious, nutritious and inexpensive, an unbeatable combination for families strapped for grocery money. Here are two great recipes for rice that will surely win the approval of all those around your table. We keep rice in the fridge, ready for any occasion to add it to another dish to make a full meal.

Korean 5-Grain Rice

1/4 cup black beans
cold water
1 cup millet
1/4 cup green beans
3-1/2 cups water
1/4 cup red beans
1-1/2 cups Oriental rice cake

Place the black, green and red beans in separate pots filled with water. Bring the water to a boil. Boil for 1 minute, then drain.

Combine the black, green and red beans in a large saucepan. Cover the beans with 3-1/2 cups cold water and bring to a boil. Reduce the heat and simmer for 10 minutes.

Add the rice cake and millet. Boil a second time, reduce the heat and let simmer for another 10 minutes or until all the water has been absorbed.

Traditional Red Beans and Rice

1/2 cup red beans, well rinsed
1/2 teaspoon salt
3 cups water
2 cups rice, well rinsed

Bring the beans and water to a boil in a pan over moderate heat, reduce heat to low and cook, partially covered, for about 1 hour, or long enough to soften the beans. Squeeze a bean in your fingers to test readiness.

Drain the beans and reserve the liquid. Add enough water to the bean liquid to have a total of 3-3/4 cups. Mix the liquid, beans, rice and salt together and bring to a boil. Reduce heat to low, cover the pan, and cook for about 15 minutes. This should be enough to soften the rice and beans

Serve warm.