In the tranquil kitchen of “Adorned Sky,” a recipe transcends the ordinary, offering not just sustenance but a promise of well-being. This is not your run-of-the-mill grain bowl; it is a carefully curated blend of grains, a formula passed down from the knowledgeable corridors of a nutritionist’s office. A friend’s privileged access to a health club’s exclusive diet plan, usually costing a small fortune, has been generously shared, and the benefits are too good to keep to oneself.
The dish carries a 7.9 rating, a testament to its efficacy and taste, tried and tested by 32 health aficionados. It’s a dish that whispers of transformation—where the overweight may find a path to slimness, and the slender may discover newfound strength.
The composition of this multigrain rice is a symphony of nutrients. Black rice, with its protein, fats, carbohydrates, B vitamins, vitamin E, and a spectrum of minerals like calcium, phosphorus, potassium, magnesium, iron, and zinc, paints the dish in vibrant hues while nourishing the body.
Oats, globally acknowledged for their high nutritional value, bring to the table a richness in fats—four times that of white rice—and an abundance of essential amino acids and vitamin E, outstripping both white rice and flour.
Brown rice, the grain that retains its bran and germ after dehusking, offers a higher content of protein, fats, vitamins, minerals, and most importantly, dietary fibers and other health-promoting agents like oryzanol, glutathione, gamma-aminobutyric acid, polysaccharides, octacosanol, and inositol.
Ingredients:
- Black Rice: 0.5 cup
- Oats: 1 cup
- Brown Rice: 1 cup
- White Rice: 1 cup
The preparation begins with half a cup of black rice, whose color, once cooked, adds a dramatic flair to the entire pot. A cup of oats is soaked and rinsed, then left to absorb water for eight hours, expanding and preparing for their transformation. The grains are soaked overnight, a preparation step that cannot be skipped for the perfect texture.
A cup each of brown and white rice is rinsed and then joined by the pre-soaked black rice and oats. Following the nutritionist’s advice, the ratio leans heavily towards whole grains over white rice, starting at 1:1 and gradually reducing the white rice to promote greater consumption of whole grains.
After a thorough mix, the grains are transferred to a rice cooker, with water measured to just below the first joint of the index finger—about 2 centimeters above the rice. Once the rice cooker indicates completion, patience is key; letting the rice sit for a while ensures a perfect consistency without the dreaded burn at the bottom.
The final reveal is a visual feast: the grains, now tinted red thanks to the black rice, are soft and sticky, while the oats add a chewy burst of flavor with every bite. This multigrain rice is not just a feast for the eyes but a tribute to health and flavor, a dish truly worthy of a taste.