Mugimeshi / steamed rice with pressed barley

Barley was a frugal substitute for rice, once upon a time. Mixing barley in regular rice adds a bright and sunny taste.

<Ingredients>

3/4 cup* regular rice
1/4 cup* pressed barley
Water (not in photo)
*180 cc/cup if using a rice cooker


<Directions>
1.

Wash rice, and add pressed barley.

Add water to slightly above the 1-cup mark. Soak at least 30 minutes, and cook.

2.

When done, wait 10 minutes, and gently turn and mix rice.

<Notes>

• Pressed barley absorbs more water than regular rice. Add approximately 10% more water than when preparing rice only. Increase the proportion of water when adding more barley to rice.
• Pressed barley does not require washing, but washing it together with rice won’t do any harm.
• Barley contains more fiber, protein and vitamins than rice, and today this dish is regaining some popularity due to its healthy qualities.