STEP 1/10
Soak the corn grains for 5 hours.
STEP 2/10
Only non-glutinous rice is measured in a regular cup and mixed grains are measured in a soju cup.
STEP 3/10
Soak the sticky rice for 20 minutes.
STEP 4/10
Soaked for 5 hours, I soaked for 5 hours
STEP 5/10
Wash the non-glutinous rice and millet together and soak for 10 minutes. Hold the rice water with this water. I use red beans that have been boiled, divided, and frozen. Wash the beans, soak for a minute or so, and remove
STEP 6/10
Soaked grains and washed rice
STEP 7/10
Because I sang all kinds of songs. You can grab the rice water like you're cooking at home. About one finger.
STEP 8/10
general cooking in an electric rice cooker.
STEP 9/10
It's well-built.
STEP 10/10
It's full of waxy corn. Mixed grains are savory and sweet. It's delicious just with rice.
Boil a lot of red beans, freeze them, and add them every time you cook rice.
Soak corn grains for a week and put them in the refrigerator every time you cook.
Beans don't need to be soaked in water. If you soak it in water a lot, the sweetness of the beans goes away, so it doesn't taste good.
Soak it for a minute and scoop it out right away. I'm a rat-eyed bean, so I let it soak for a while, and Seo-tae's beans are big, so let it soak a little more.
Five bowls of rice with five grains will be served.