This recipe is super easy and tastes almost like risotto:
 
1 1/2 cup Japanese sticky rice
1 cup water
1 large can sodium free tomatoes
Fresh or dried rosemary
Veggie rice "parmesan" 
 
When cooking the rice, add the tomatoes and rosemary until 
cooked to proper consistency. When finished cooking, sprinkle 
with "parmesan."

From Christine