what to do with my big bottle of brown Basmati rice?

Make Brown Rice Raisin Pudding: http://www.recipe4living.com/recipes/brown_rice_ra...

Ingredients

1/2 C. raisins

4 C. milk

1 C. pre-cooked brown rice

3 eggs

2 tsp. vanilla

1/4 C. brown sugar

1/2 tsp. cinnamon

/4 tsp. nutmeg

Directions

In a small bowl, place raisins in 1/2 C. milk to soak. Set aside. In a medium saucepan over medium-low heat, cook rice with 1 C. milk, stirring frequently, until all liquid is absorbed. Remove from heat. Preheat oven to 325 degrees. Generously butter 4 individual soufflé or baking dishes. In a large bowl, mix eggs with remaining 2 1/2 C. milk, blending well. Stir in vanilla, brown sugar, cinnamon, and nutmeg. Add to cooked rice, stirring well to blend. Stir in raisins. Spoon rice mixture evenly into prepared baking dishes. Bake for 20 minutes or until center is firm.

Cook it and eat it!

Brown Basmati Rice

Water in the ratio of 2 cups of water to 1 cup of rice

You may substitute some of the water with broth to make a more tastier rice. You may add other ingredients like peas, lemon zest, dried chilies, raisins, herbs ginger, minced sun-dried tomatoes into the rice for extra flavours

Wash the rice well like 4 to 5 times before cooking.

for a more nutty flavour, you may roast the brown rice in the oven for 10-15 minutes in the oven or dry frying pan on the stove. Roasted brown rice will need lesser time to cook.

Put the brown rice and water in a pot. Season with salt to taste.

Set heat high and bring to a boil uncovered.

Once it comes to a boil, lower the heat.

Cover it with a lid wrapped in a kitchen towel to absorb the excess liquid. Simmer on low for 35 to 45 minutes.

Turn off the heat and let the rise sit in the covered pot at least another 10 to 20 minutes.

Drizzle a little oil into the rice and fluff with a fork.

The rice will be separated and not mushy.