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