Soaked Brown Rice

Add the following to a medium glass bowl:

1 1/2 cups medium grain brown rice
3 cups cold water
2 tbsp salt
1 1/2 tbsp rice vinegar (optional)
2 tbsp wheat bran (optional)

Cover the bowl and let sit at room temperature for 6-8 hours, then either move the bowl to the refrigerator or drain and rinse the rice thoroughly under cool running water.

Preheat your oven to 375°F, then add the rice to a pyrex baking dish along with:

2 cups boiling water or broth
1/2 tbsp vegetable or olive oil

Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve.

How to Cook Brown Rice

Preheat your oven to 375°F.

1 1/2 cups medium grain brown rice
2 1/2 cups hot water
1/2 tbsp olive oil or 1 tbsp tahini
3/4 tsp salt

Heat the water until boiling in a pot or tea kettle. While the water heats, add the rice and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve.  Makes 4 servings (recipe can be easily doubled and baked in a 9"x13" pan)

Variations:

For savory red rice, sub 1 cup of vegetable broth for 1 cup water, and add 1/2 tsp sweet paprika, 1/2 tsp dried minced onion, 1/4 tsp red pepper flakes, and black pepper to taste.

For soy ginger rice, reduce the salt to 1/2 tsp and add 1/2 tbsp low-sodium tamari, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp - 3/4 tsp ground ginger.

Rice Pudding

1 cup cooked white long grain rice
1 cup almond or soy milk
1 cup coconut milk
1/4 cup cane sugar
1/4 teaspoon ground cardamom
1/2 tsp cardamom seeds (optional)
1/3 cup sliced almonds

In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. Once the mixture thickens again, remove from the heat and stir in the almonds.  If it needs it, add salt to taste.

Serve at room temperature or chilled.