In a clean, dry skillet (preferably cast iron), toast brown rice over medium heat. Lower the heat if the rice starts to smoke.
Toast the rice for about 10 minutes, stirring constantly to prevent burning. The rice should turn a medium brown color. Set it aside to cool slightly.
In a blender fitted with a steel blade, or in a grain mill or food processor, grind the browned rice to the consistency of medium-coarse cornmeal (grainy but not powdered).
The grinding process should be done in 3/4 cup portions to allow the rice grains to grind effectively.
To store the ground rice cereal, place it in an airtight container or “Ziploc” bag. It must be kept refrigerated or frozen, as brown rice goes rancid quickly if stored in a cupboard.
To prepare hot cereal for one serving with a thick consistency:
In a small saucepan with 1 cup of rapidly boiling, salted water, gradually add 1/3 cup scant of prepared brown rice cereal, using a fork to stir well.
For a thinner consistency cereal, either increase the amount of water or reduce the amount of cereal. Continue to cook the rice on high for about 30 seconds, breaking up any lumps.
Reduce the heat until boiling subsides, cover the pan tightly, and simmer for 10 minutes.
Serve with your favorite toppings if desired. Season with salt if necessary. Some great additions are toasted nuts, raisins, and cardamom!