A blend of 7 grains to cook with white rice: medium grain brown rice, brown sweet rice, red rice, buckwheat groats, quinoa, black rice, and millet. The recommendation is to mix 1.5 cups of white rice with 0.25 cups of multi-grain mix. You can adjust the ratios, but keep in mind that multi-grains require more water to cook than white rice. The ratio for mixed grains to water is usually 1 : 2.25, and the ratio for white rice to water is usually 1 : 1.3. For an in-depth explanation, check out this link.

At home, we wash and drain 1.5 cups white rice, then measure out just under 2.5 cups of water (somewhere between 2.25 and 2.5 cups), put the rinsed rice and water into the rice cooker, add 0.25 cups of the grain mix, give it a little stir, and then let it soak for 30 minutes. After 30 minutes, turn on the rice cooker and let it cook. After the rice is done, let it sit without touching it for 10 - 15 minutes, and then give it a gentle stir to fluff it. If it's too watery, leave the lid off and let the steam blow off. 

White rice (shokumai) propelled Japan into economic prosperity during the Edo shogunate era and since then, rice has been the cornerstone of the Japanese diet. But it wasn't always the staple starch. Before the 1800s, the Japanese diet was made up of a variety of grains, known collectively as kokumotsu, and the rise in popularity of this style of kokumotsu gohan (mixed grains rice) or zakkokumai is perhaps a return to a more varied and nutritious starch base. Or perhaps it's modern Japan taking cues from Korea and their Japgokbap multigrain rice blends. Unlike Korean rice blends, the Japanese version does not turn the rice very red. Japanese people (especially the older generation) really revere the purity of the whiteness of rice. 

2 lbs (It's kind of a small bag, but it's packed with nutrition, and if you cut it with white rice, it'll go far) 

*Vegan, gluten-free, soy-free.