One of my favorite styles is the under appreciated brown ale. Enough toasted character, just approaching roasted. Lightly hopped, a malt centric ale. Flavorful enough to drink all night.
To add an extra nutty flavor to this ale I'm adding a Bhutanese red rice. Wikipedia has this to say about the rice. "Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people. Bhutanese red rice is a red japonica rice. It is semi-milled — some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky. This rice became available in the United States in the mid 1990s." I ran the rice through my grain mill to just break the grain into a couple pieces. Cooked as per the directions on the bag and adding directly to mash during mash in and let rest with rest of grains.