Japanese-style white rice has a satisfying chew and a clean, subtly sweet flavor that pairs well with many foods. Sometimes other grains are mixed into the rice before cooking for added flavor and texture, as well as for a nutritional boost. The amount typically is small so the rice retains its characteristic stickiness. Based on Sonoko Sakai’s suggestion in her book, “Japanese Home Cooking,” we tested a variety of widely available grains and found that barley, farro, oats, quinoa, millet and amaranth all worked nicely. You can use or a combination of these grains. Avoid wild rice and black rice, as these grains require longer cooking than the white rice itself.