Many people want to try multigrain rice but feel intimidated by the process. Traditional recipes can mean finding the right combination, buying several grains and beans separately, and preparing each ingredient according to its own cooking time. Some beans may even require hours of soaking and advance preparation.
At Doobo Foods, we didn’t simply combine grains and beans for their nutritional benefits. We chose ingredients that cook evenly together—and faster than many traditional grains and beans—so there’s no need to measure, mix, or prepare each one separately.
Because we believe healthy eating should be delicious—and easy enough to enjoy every day.
Cooking our multigrain rice is very similar to cooking regular white rice. All you need is a little more water and cooking time.
Here’s how to make a perfectly satisfying bowl using a pot, rice cooker, or Instant Pot.
Want all the details—or just the essentials?
This guide walks you through every step for the best possible bowl. If you’re short on time, skip to the Quick Cooking Guide ↓
What You’ll Need
For approximately 2–3 servings:
- 1 cup Doobo multigrain rice
- Water, according to your cooking method
- A pot with a tight-fitting lid, rice cooker, or electric pressure cooker
One cup of uncooked multigrain rice is approximately 180 grams and generally makes about 2½–3 cups of cooked rice. The exact yield may vary slightly depending on the cooking method and desired texture.
Measuring tip: Use the same cup to measure both the rice and water. If you use the cup included with your rice cooker, use it for both measurements.
Water Guide
Multigrain rice needs a little more water than white rice because whole grains and beans absorb more water as they cook.
Step 1: Measure
Measure the amount of multigrain rice you would like to cook and place it in your pot or cooker.
The ratios above are based on 1 cup of uncooked rice. If you make a larger batch, increase the rice and water proportionally.
Step 2: Rinse
Cover the grains with cool water and gently swirl them with your hand. Drain the cloudy water, then repeat two or three times.
Rinsing removes loose surface starch and any fine particles left on the grains. This helps prevent the cooked rice from becoming overly gummy while preserving its pleasantly soft and chewy texture.
Drain well after rinsing.
Step 3: Add Water
Add the appropriate amount of fresh water for your chosen cooking method.
The ratios above are a great starting point, but you can adjust them slightly to suit your preference. Add a little more water for softer, moister rice or slightly less for a firmer, chewier texture.
Step 4: Soak for the Best Texture
Soaking gives the grains time to absorb water before cooking, helping them cook more evenly and become softer.
We recommend soaking Doobo multigrain rice for at least 30 minutes. If you prefer an especially soft texture when cooking on the stovetop, you can soak it for up to one hour.
You can use cool, room-temperature, or lukewarm water. Lukewarm water can help the grains absorb moisture a little more quickly.
Can I Skip Soaking?
Yes! We’ve tested our blends without soaking, and they still turn out delicious.
If you are using a rice cooker or electric pressure cooker and are short on time, you can cook the rice immediately after rinsing. However, we recommend soaking whenever possible for a softer, more evenly cooked result.
Step 5
Choose Your Cooking Method
Method 1: Stovetop
A heavy-bottomed pot with a tight-fitting lid works best because it distributes and retains heat evenly. Enameled cast iron is an excellent option, but any sturdy saucepan or pot with a well-fitting lid will work.
- Add the rinsed multigrain rice and 1½ cups of water to the pot. For the best texture, soak for at least 30 minutes and up to one hour.
- Place the uncovered pot over medium-high heat and bring the water to a boil.
- As the water begins bubbling, gently scrape along the bottom of the pot once or twice to prevent the grains from sticking.
- Once the water is bubbling steadily and has reduced to just above the surface of the grains, cover the pot with a tight-fitting lid.
- Reduce the heat to low and simmer for 25–30 minutes, or until the grains are tender and the water has been absorbed. Keep the lid closed while the rice cooks.
- Turn off the heat and let the rice rest, covered, for 10 minutes.
This final resting period is called tteum (뜸) in Korean. It allows the remaining steam and moisture to spread evenly through the rice, creating a soft, pleasantly chewy texture.
Method 2: Rice Cooker
A rice cooker is one of the easiest ways to prepare multigrain rice—and the method most commonly used in Korean households. It delivers consistent results with very little hands-on work.
- Add the rinsed multigrain rice and 1.2 cups of water to the rice cooker. Soak for 30 minutes if time allows.
- Select the Multigrain setting and start the cooking cycle.
- When the cycle finishes, keep the lid closed and let the rice rest for 10 minutes before opening.
The Multigrain setting generally produces softer, moister rice with a pleasantly sticky texture—perfect for serving alongside saucy, savory dishes.
If your cooker does not have a Multigrain setting, use its Brown Rice setting. Because rice cookers vary by model, refer to your appliance manual when needed.
Prefer a firmer bowl? Try using slightly less water the next time. A firmer, chewier texture works especially well in salads and poke bowls.
Method 3: Instant Pot or Electric Pressure Cooker
An electric pressure cooker is a fast, convenient way to cook multigrain rice.
- Add the rinsed multigrain rice and 1.2 cups of water to the inner pot. If time allows, soak for 30 minutes.
- Close and lock the lid, then set the pressure-release valve to Sealing.
- Cook on High Pressure for 20 minutes.
- When the cooking cycle ends, allow the pressure to release naturally. Wait until the pressure indicator has fully dropped before opening the lid.
- Let the rice rest for a total of about 10 minutes before fluffing.
Why natural release? It allows the grains to continue cooking gradually and helps create a more evenly cooked texture. Avoid immediately releasing the steam when cooking grains.
Step 6: Fluff the Rice
Fluffing may seem like a small detail, but it is an essential final step.
After the rice has rested, open the lid and use a rice paddle or spoon to gently turn and separate the grains. Start at the bottom of the pot and lift the rice upward with short, light movements rather than stirring or pressing it down.
This releases excess steam, redistributes moisture, and prevents the rice from settling into dense or overly sticky clumps.
A rice paddle is ideal, but a silicone or rubber spatula also works well. Avoid scraping a nonstick inner pot with a metal utensil, as it may damage the coating.
Quick Troubleshooting Tips
If the rice is still too firm
Sprinkle a small amount of water evenly over the rice. Cover and cook over low heat for another 5 minutes, then let it rest before checking again.
If the rice is too wet
Leave the lid open and cook over low heat for 5–10 minutes, allowing the excess moisture to evaporate. Watch it closely to prevent the bottom from burning.
If the texture isn’t quite right
- Use a little more water for softer, moister rice.
- Use a little less water for firmer, chewier rice.
Small adjustments can make a noticeable difference, so once you find your favorite ratio, write it down for your next bowl.
Short on time?
Quick Cooking Guide
Here’s the entire process at a glance.
- Measure 1 cup of Doobo multigrain rice.
- Rinse two or three times, then drain well.
- Add water according to your cooking method.
- Soak for 30 minutes for the best texture.
- Cook, rest covered for 10 minutes, then fluff and enjoy.
Stovetop
Add 1½ cups water. Bring to a boil, cover, and simmer on low for 25–30 minutes.
Rice Cooker
Add 1.2 cups water and select the Multigrain setting. If unavailable, use the Brown Rice setting.
Instant Pot
Add 1.2 cups water. Cook on High Pressure for 20 minutes, then allow the pressure to release naturally.
Scoop and Enjoy!
That’s it—your multigrain rice is ready.
Serve it with your favorite Korean dishes, use it as the base of a grain bowl, add it to a salad, or enjoy it anywhere you would normally eat white rice.
Once you've made it a few times, you'll quickly find the water ratio and texture you like best. Then, cooking multigrain rice becomes just another easy part of your everyday routine.