This multigrain rice I found is relatively versatile at least for Korean food. I like to eat it with Kimchi Jigae (Kimchi stew with tofu and pork) and beef (e.g. kalbi , bulgogi or Makgalbijim). The latter beef dishes are quite heavy, so the multigrain rice is a nice dish to balance out all the fat/salt. Also, the different grains give you a unique flavor and a lot of texture. Its also more nutritious and has additional fiber versus white rice.
You could probably play around with the ratios of the different rice grains, but you might need to adjust your water accordingly. It would not be good to end up with mushy rice!! Also, if you are short on time or don’t have all these different grains, you can buy premixed multigrain rice. They usually sell it at well stocked (Korean) markets.
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Recipe adapted from Maangchi !