Makes 2 cups
1 cup short grain brown rice
1½ teaspoons canola oil
1 tablespoon red wine vinegar
½ teaspoon sugar
½ teaspoon kosher salt
Rinse the rice multiple times and drain thoroughly. Combine the rice with 2 cups cold water and the canola oil in a medium pot. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed, 40 to 45 minutes. Thoroughly stir in the vinegar, sugar, and salt and set aside to cool.