From Mark Bittman, The Minimalist, brown rice doesn't have to be boring (although I'm pretty sure it's not sexy.) Here are three quick and easy ways to make rice cakes. Plus more at the New York Times.
Parmesan and Scallions
Combine 1 1/2 cups brown rice with 3 cups water over high heat. Bring to a boil, then lower the heat. Cook, stirring occasionally and adding more water if needed, until the rice is starchy and soft, about 1 hour. Chill for at least 1 hour. Stir in 1 cup grated Parmesan, 1/2 cup chopped scallions and 1/4 cup chopped parsley. Form into patties and cook in olive oil over medium-high heat until browned on both sides. Garnish: Grated Parmesan.
Carrots and Parsnips
Skip the cheese, scallions and parsley. Instead, stir 1 cup shredded carrots, 1 shredded small onion, 1/2 cup shredded parsnips and 1 tablespoon minced sage into the rice; proceed as above. Garnish: Chopped parsley.
Caramelized Leeks and Spinach
Skip the cheese, scallions and parsley. Cook 2 chopped leeks in 2 tablespoons olive oil until very soft and brown, 15 to 20 minutes. Add 3 cups chopped spinach and cook just until wilted. Stir the leeks and spinach into the rice; proceed as above. Serve with lemon wedges.