Mugi gohan

Method

1. 1 Soak barley for 2 hours to allow the grains to swell, while white rice only needs to be rinsed and soaked for 30 minutes.
2. 2 Mix barley with rice in a ratio of approximately three parts rice to one part barley.
3. 3 Add a little more water than you would for regular rice because barley absorbs water very well.
4. 4 Cook it like white rice, bring to a boil, then reduce the heat to low and cover for 20 minutes.
5. 5 Let it sit for 10 minutes, then fluff it up; the rice grains will have a slightly rough texture characteristic of barley.

With an appliance

• Pressure cooker 35 min

  Replace step 4: cook the rice and barley mixture under low pressure for 9 minutes, then release the pressure naturally for 10 minutes. Keep step 5 the same, let it steep for another 10 minutes before fluffing.