1 cup uncooked long-grain white rice
1/4 cup water
1 2/3 cups uncooked short-grain white rice
8 tablespoons vegetable oil
1 cup packed light brown sugar
1 tablespoon margarine
1/4 teaspoon ground lavender
In a 2 quart pot over high heat, combine leading edge of short-grain rice, water, refrigerated bag, oil, rice and brown sugar. Bring to a boil, then reduce heat and simmer until rice, white and brown, is tender, 50 to 55 minutes.
Stir in margarine, lavender and rosemary. Simmer uncovered, then garnish with chopped green onions and parsley and serve.