I have made a mix of white/brown/black rice. Of course, I discovered you cannot cook the black with the rest - they all come out purple! LOL but still, cook individually and mix together. It is quite pretty. I don't often use the brown with but sometimes. Just the black and white is a nice combo, with a bit of chive or scallion.
Have 2 other recipes (edit) I have done both and they are both quite tasty.
Asian Black Rice Salad
1/2 c. black rice
1 carrot, shredded
1/3 green bell pepper, chopped
1/2 pint grape tomatoes, halved or quartered
1/4 cup dried cranberries, chopped
1/4 cup slivered almonds
1 tsp grated ginger
1 Tbsp soy sauce
2 Tbsp honey
1 Tbsp light sesame oil*
1/2 tsp black pepper
Boil black rice (approx 2-1, adding more water if needed), til softened. Allow to cool completely
Add sauce and other ingredients to a bowl and marinate for about 15 minutes or so. Add cooked rice, toss and serve.
*if using regular sesame oil use only 1/2 and add vegie oil (or preferred type) to make up the difference. ((I've not done this, just used a smaller amount of regular sesame oil - was fine for me))
Sesame Black Rice
(this one I only did once and although very tasty - I'm not a "remember to start it the night before" type of dragn.) Plus not a huge fan of coconut - but just had to try it at least once,
1 cup black rice (7 oz)
sea or kosher salt
1.5 cups grated coconut
3 Tbsp toasted sesame seeds
2 Tbsp brown sugar
2 Tbsp light teriyaki sauce
Soak the black rice overnight in cold water. Drain and place rice in a heatproof bowl and add 3/4 cup of water and 1/4 tsp salt. Place the bowl in a larger pot (double boiler) with a lid and steam for up to an hour, or until rice is tender.
Mix together the coconut, sesame seeds, 1/2 tsp salt, teriyaki sauce and brown sugar together in a small bowl, then mix in with the cooked rice and serve.
If I could find a suitable substitute for the coconut I might make it again.