I'm doing my best to eliminate refined grains from our diet. We've been eating whole wheat bread all along, but I'm now placing pasta, rice, and breakfast cereals under the whole-grain umbrella. It's gone pretty smoothly…except for the rice. My kids do not like brown rice, and what has always been a reliable dinner staple has turned into a source of contention.
My stopgap solution: a mixture of half brown, half white rice. The addition of white rice lightens the whole dish enough that my kids eat it with minimal complaint. Problem: the hassle factor. Because brown rice cooks for so much longer than white, I would have to cook two separate pots then mix the cooked rice together. Pain.
But pain inspires a hack! I decided to ignore the "never lift the lid on a pot of rice" rule, and started the brown rice with twice the amount of water, then, 25 minutes in, added the white rice, stirred, then cooked the mixture for 20 minutes more. It worked! Both were perfectly cooked, lightning didn't strike my house when I lifted the pot lid, and I got my brown/white rice mixture with one pot to clean and no messy mixing.
The mixture worked best with brown and white basmati rice, but I'm sure you could do as well with brown and white long grain rice. Mixing short- and long-grain rice probably won't turn out as well.
Just to be clear, here's my "recipe:"
BROWN AND WHITE RICE COOKED IN THE SAME POT
1/2 cup brown basmati rice
1/2 cup white basmati rice
2 cups water
pat of butter (optional)
Bring water to a boil. Add salt to taste (and, if you like, butter) and brown rice. Stir, cover, and simmer for 25 minutes. Add white rice, stir. If necessary, turn heat up just long enough to bring the mixture back to a boil, then turn down again to simmer for another 20 minutes. Fluff with a fork and serve.