in fact, making rice with 1/4 cup of dry instead of a full cup is something that I asked about. I cannot find any recipes that make that small an amount, and am not certain of a few things. Is the proportion of water the same as in making a large recipe or does it change because it is such a small amount?
In my experience you will have to use more than the usual proportion of water, and you will have to turn the heat way way down to cook it the proper amount of time. Even then you may not get as consistent a result as you would with a full cup.
As an alternative, cooked rice keeps up to four days in the refrigerator just fine. (There's not enough protein in even brown rice for it to spoil very fast.)
I enjoy brown rice every once in a while. However, the only recipes I have found use a full cup of uncooked rice, and that is too much for me to eat before it starts going bad.
Cooked brown rice freezes really well, for what it's worth.
