Hapa, which literally means “mixed” or “half” in Hawaiian, is used to refer to islanders with a mixed ethnic heritage, and “hapa rice” is the name many Hawaiians use for a medley of brown and white rice. At Chef Ed Kenney’s Waikiki restaurant, Mahina & Sun’s, hapa rice is a menu staple and part of their popular Mahina’s Family Feast.
- 1 1/4 cups (8 3/4 oz./275 g) brown rice
- 1 1/4 cups (8 3/4 oz./275 g) white rice
- 2 1/2 cups (20 fl. oz./625 ml) water
- Thinly sliced nori for garnish
In a fine-mesh strainer, rinse the brown and white rice under running cold water until the water runs clear. Drain well.
In a rice cooker, combine the rice and the 2 1/2 cups (20 fl. oz./625 ml) water and let soak for 20 to 30 minutes, then cook according to the manufacturer’s instructions. When the rice is done, open the cooker and fluff the rice. Close the cooker and let steam for a few minutes more. Garnish the rice with nori and serve immediately. Makes 6 cups (28 oz./875 g).
Adapted from a recipe by Ed Kenney of Mahina & Sun’s, Waikiki, Hawaii