a recipe from

The Gilmore House Inn

Westport, Ontario, Canada.

Multi-Grain Rice

Ingredients:                                                                                              serves 4

1/2 c   each white, brown, red and wild rice

5 c   water plus 1 c

2 tsp     butter of margarine     divided in 4

1/2 tsp   salt     divided in 4

the objective here is to get a finished product which has four distinct colours visible

at Gilmore House we do each rice in its own pot – 4 pots going at the same time

you can do any variation you like using 1, 2, 3 or 4 pots as long as each rice cooks separately

I’m laying out the method using 4 pots

1 pot gets   1 c water       1/4 tsp butter     1/8 tsp salt     1/2 c white rice        

1 pot gets   1 c water       1/4 tsp butter     1/8 tsp salt     1/2 c brown rice

1 pot gets   1 c water       1/4 tsp butter     1/8 tsp salt     1/2 c red rice    

1 pot gets   1½ c water   1/4 tsp butter     1/8 tsp salt     1/2 c wild rice

            

as the water heats add the butter to each     when the water is boiling add the salt to each

add the rice to each pot     stir to be sure nothing is sticking on the bottom of the pot

when the water returns to the boil time as follows: white 20 min, red and brown 40 min each and wild 60 min     test for doneness 10 and 5 min ahead of these times ( al dente   chewable with firmness )

remove from heat and leave covered for any remaining water to be absorbed     not cooking

when you’re sure there’s no water left mix all four together in a large pot or bowl

this can be made hours ahead or the previous day     keep sealed and refrigerated    

reheat in a microwave-safe container   bring to room temperature 2 hours ahead   add 2 tbsp of water

we serve this with our Rainbow Pickerel and other fish dishes

Enjoy                                                                                                                    RJH