Seven Colored Mixed Black Rice

• 360 ml White rice
• 2 tbsp Black rice
• 10 cm Kombu for dashi stock
• 1 tbsp Sake
• 1 tsp Salt
• 1 a 100 grams b 50 grams Edamame (can be frozen) A with pod B pods removed
• 50 grams Canned corn
• 1/8 Carrots (3 cm long julienne)
• 2 tbsp Shirasu
• 1 tbsp Sesame (golden sesame if available)

1. Rinse the white rice, strain, and leave it in the strainer for about 15 minutes.
2. Peel the carrot and julienne (or use a mandoline).
3. Put the white rice, black rice into the rice cooker.
4. Fill with water up to the 2 cup line.
5. Then add the kombu, sake, carrot, baby sardines, salt, and cook in the normal setting.
6. When the rice is finished cooking, take the konbu out, and mix in the edamame and corn.
7. The rice is ready.
8. Please also see "Seven Colored Inari Sushi Using Black Rice".

white rice, black rice, stock, sake, salt, edamame, corn, carrots, shirasu, sesame

Taken from cookpad.com/us/recipes/152816-seven-colored-mixed-black-rice (may not work)