We’ll discuss recent news about arsenic in rice. Because of this I no longer cook brown rice the traditional way with a 1 part rice to 2 parts water ratio simmered for 50m with a tightly covered lid. Instead, soak the rice overnight, drain the water, rinse a few times, and cook with a pinch of salt in ample water like you would cook pasta.

After the rice comes to a rolling boil, reduce the heat to medium high. If the water drops below the level of the rice, add some more water.

After 35 minutes if there is any water above the rice, drain that water.

Add the citrus juice and cover, reducing the heat and simmering on low for another 15m.

Turn the heat off; let the rice sit for 5 minutes then open the pot and fluff it with a fork.

Add the plant milk, cinnamon, cloves and, if using, sweetener.

Simmer till thick, uncovered and stirring occasionally, approximately 25-25m.