Ingredients

• 2 cups short-grain rice (450 g)
• 1 cup glutinous rice (220 g)
• 1/4 cup red beans
• 1/2 cup black beans
• 1/2 cup sorghum
• 1/4 cup foxtail millet
• 2 1/2 cups rice water (1 cup red bean cooking water + 1 1/2 cups water)
• 1/2 tablespoon salt

Instructions

1. Rinse the short-grain rice and glutinous rice and soak them for 30 minutes before cooking.
2. Rinse the red beans, cover with 2 cups of water, bring to a boil, discard the first boiling water, then add about 3 cups of water and cook until the beans are tender but not bursting. Drain the beans and reserve the cooking liquid.
3. Rinse the black beans and soak them in water for 2 hours, then drain.
4. Rinse the sorghum and soak it in water for 2 hours, changing the water several times. Rinse the foxtail millet and drain it.
5. Combine the short-grain rice, glutinous rice, cooked red beans, soaked black beans, and sorghum in a pot and mix well.
6. Measure 2 1/2 cups of rice water using 1 cup reserved red bean cooking water plus 1 1/2 cups water, and season it with salt to make the cooking liquid.
7. Pour the rice water into the pot, cover, and cook over high heat.
8. When it comes to a boil, add the foxtail millet on top, reduce to medium heat, and cook for 25 minutes.
9. When the rice is fully cooked and puffed, reduce to low heat and steam for 5 minutes.
10. Gently mix from bottom to top with a rice spatula and serve in a bowl.