This is from the book Simply Ming One-Pot Meals by Arthur Boehm and Ming Tsai
NOTES
To me, this recipe is actually better than either white rice or brown rice alone, by combining the flavors of both and adding to the nutritional value of your meal with brown rice.
I use my rice cooker instead. First rinsing the brown rice and then allowing it to soak in the 4-1/2 Cups water. After 45 min to an hour I add the white rice and cook in my rice cooker on the white rice setting.
Serves 4
INGREDIENTS
1-1/2 Cups brown rice
1-1/2 Cups white rice
4-1/2 Cups water
INSTRUCTIONS
- Rinse the brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan.
- Place the white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with a hand. Drain and repeat until the water in the bowl is clear. Transfer the rice to the saucepan.
- Flatten the rice with your palm and, without removing your palm, add water until it touches the highest knuckle of your middle finger.
- Cover and boil over high hear for 10 minutes. Reduce the heat to medium and simmer the rice for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve.
