Rice Flour Pancakes/Flatbread

1 c brown rice flour
1/4 t salt
3/4 t baking soda
3/4 t cream of tartar
2/3 c cooked brown rice, leftover is fine
1 c rice milk, or lukewarm water
2 T extra virgin olive oil

Preheat the griddle or 2 non-stick skillets. Combine ingredients, making a medium batter. Spoon tablespoonfuls of batter onto hot griddle. When edges brown and just begin to seem dry, turn to cook the other side. Repeat with remaining batter. If batter thickens, add a little more liquid. Serves 2-3

VARIATIONS
Replace up to 1/3 of the flour with ground nuts or seeds. Add 1/4 t of cinnamon or 1/2 t of ginger to the batter. Use up to 3 T of oil in the batter if your griddle tends to stick, and oil the griddle if you need to.

Basic Brown Rice

2 c brown rice
4 c water

Put rice in a large saucepan and rinse in several changes of water. Drain. Add the 4 cups water and bring to a boil, uncovered, over high heat. Reduce heat to low, cover and simmer until rice is tender and cooked through, about 40 minutes. Drain in additional water off of rice and reserve as rice milk.