Multigrain Rice (Japgokbap)

Steps

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1. 1
   Combine short grain rice, brown sweet rice, barley, and black sweet rice, then soak in cold water for at least 2 to 2.5 hours.
   ≈0:45
2. 2
   Gently scrub the soaked grains with your fingertips, then drain the cloudy water. Repeat rinsing several times until the water runs clear.
   ≈3:28
3. 3
   Transfer the drained grains to a thick-bottomed pot and add 2.5 cups of cold water. The water level should reach the first knuckle of your finger placed on top of the rice.
   ≈4:25
4. 4
   Cook over medium-high heat for about 10 minutes until the rice begins to boil and overflow. When the beautiful purple color appears, stir the grains.
   ≈5:32
5. 5
   Reduce heat to low, cover the pot, and simmer until the rice becomes fluffy and tender. Add frozen green peas at this point if using.
   ≈6:14
6. 6
   After about 10 minutes, check the rice. It should be fluffy and beautiful with a full texture. Serve and enjoy.
   ≈7:00