Go Healthy with Mixed Rice (Is Our Topic Today)

(Left to right) black rice, brown rice, white medium-grain rice, unmilled medium-grain rice, wheat, job's tears.

Once my housemate, Vicky, asked me, 'Do you ever run out of topic for the blog?'

Ohoho. Of course, I did. Most notably in the early days of Slurp! (my first food blog). But after a year learn about blogging, I think I began to accustomed to it. Now, each time is like I'm doing a storytelling about food and words come out just like that. There's always a reason to write. (Whenever I have time to—now this is the hardest part.)

For example, at the current moment I am crazy about a mixed rice dish consists of black rice, brown rice, white rice, unmilled white rice, wheat and job's tears (as known as vyjanti beads or Chinese pearl barley).

This mixed rice is a new experience for me. Some of you might have already know about it, but some other might not. Thus we can see food as a matter of culture, and we know how our culture differs. It's not merely about the influence of our surrounding but also our preferences above all. And, differences make us learn. When we learn, we grow. So I think, in this case, it is a good idea to share about the mixed rice. There, I already have a topic for today.

The mixed rice.

I first bought bought a 250 g pack of this at a food market around my neighborhood last week. It turned out to be more fibrous than the regular medium-grain white rice I used to cook. I think it is a clever idea to mix several kind of rice with grain and job's tears. It is easy, and most importantly healthy. Okay, I might not know its precised nutrition and calories per serving. But I know it tasted delish as well as good for digestion.

Care to taste it, anyone? Let's try making it on our own.

Mixed rice with garlic.

Mixed Rice with Garlic

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic (bruised)
  • ½ teaspoon salt
  • 50 g basmati rice
  • 50 g brown rice
  • 50 g unmilled rice
  • 50 g black rice
  • 25 g job's tears
  • 25 g wheat/grain
  • 550 ml low-salt broth

Preparation method:
  1. In a pan, heat olive oil then add butter until melted. Add garlic, stir until aromatic, and salt.
  2. Rinse the rice, add into the pan until all grain coated with oil. Add barley and wheat, stir for 3 minutes.
  3. Pour broth and coconut milk to the pan, bring to boil. Then turn the heat into very low, put the lid on and cook for 30 minutes. (Or put in jar cooker.)
  4. Stir carefully, put the lid back on and cook for another 5 minutes.
  5. Turn off the heat, keep the lid on for 5 minutes before serving.
Yield 4-5 serves.

Tips: If you're using jar cooker, unplug the power cord whenever rice is cooked. Open the lid, and let cool. Re-heat before serving. This will help the durability of rice, so it's not easily stale/smell.

Easy healthy side dish. Yum!

Happy Earth Hour, 26 March 2011 8.30-9.30 PM local time.

This post is also linked to Simple Lives Thursday #36.
The food blog event is hosted by four awesome bloggers from Iowa: Diana, Annette, Alicia and Wardeh.
This post is also submitted to Cooking with Seeds March 2011: Wheat Berry.
This month's food blog event is hosted by Suma from Veggie Platter.
This post is also submitted to Wholesome Wholegrain Cooking March 2011: Barley for Breakfast. This month's food blog event is hosted by Priya from Priya Easy n Tasty Recipes.


  1. Thanks for the healthy treat! And BTW, what did you serve this with?

  2. Thank you for hosting, Suma. I've tried serving it with Javanese mixed vegetable salad with spiced grated coconut and fried bean curd. But it will work with other dishes too.