MIXED GRAIN（有機雑穀米 元精穀）300g

INGREDIENTS : Barley, Millet, Yellow split, Peas, Lentils, Golden linseed, Bulgar wheat, Mung beans, Rice, Sweet rice and Black rice.

ALLERGY INFORMATION : Packed on premises that handles nuts, seeds, cereals, soya & products containing gluten.

INSTRUCTION : The ration of kansei koku to white rice is 1:5  (ex: 75g of white rice and 15g of kansei koku).

**We offer completely organic Kanseikoku to our dear customer, however,this means that there are rare cases in which our products may contain leaves or pebbles.Please first examine, before washing to use. Thank you

1. Measure the rice and kanseikoku into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to.
2. Rinse the rice and kanseikoku thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
3. Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains.
4. Add double the amount of water (180ml water for a 90g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
5. Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
6. Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
7. Cook for 10 mins and do not take the lid off.
8. Fluff the rice with a fork and serve it straightaway if you like, but if you cover it with a tea towel for 10 minutes any residual water is absorbed. You can then fluff up the grains for an even better texture.