We stumbled onto making a Multigrain Rice indirectly.  We had no interest in making it because our favourite rices had different cooking times, and we speculated that cooking them all together would result in some overcooked or uncooked grains. The alternative; making say three separate batches using their varying cooking times and mixing the end products seemed like too much work.  The idea of combining multiple grains popped into our head while reviewing a series of videos from NutritionFacts.org regarding the issue of arsenic levels and rice.  The video titled How to Cook Rice to Lower Arsenic Levels introduced the concept of cooking rice using the 'pasta method'.  It is then we realized the method is perfect for cooking different rice types all in one pot, and were rices vary the cooking times, you delay adding the shorter cooking rice types.  

In our Multigrain Rice we use Wild Rice with a cooking time of 50 minutes. We use Red Rice and Brown Basmati Rice, both with a 25-minute cooking time. Using the 'pasta method' we use a large pot of boiling water and boil the Wild Rice first for 25 minutes at which time we add the remaining types of rice thus ensuring that all three rice types are perfectly cooked and ready to drain all together.