Cover the rice with water in quart container or tupperware container with a lid and soak for at least 1½ hours or overnight in the fridge.

Once the rice is ready, preheat oven to 365°F and set the baking rack to the center of the oven. Generously grease a nonstick muffin tin with olive oil and set aside.

In a large mesh strainer, over a bowl, drain the rice and use leftover water to fertilize any plants. Rinse the rice for about 15 seconds under running water (the water does not need to run clear!). Shake off the excess water and add rice to a high-speed blender along with salt, brown sugar, yeast, oil, and lukewarm water. Blend at the highest speed for exactly 90 seconds (no more than this or you will kill the yeast!) and pour the batter evenly into the greased muffin pan. Feel free to use a spoon to help scoop and distribute the batter so that each cup is filled the same amount.

Tap the pan on the counter a few times to even out the batter. Wipe any dribbles to clean the top of the muffin pan (don't worry about the interiors of the cups, as the batter will rise). Using a water-filled spray bottle, pump 3 mists of water on top of each cup to prevent the surface from drying out. Let the filled muffin pan sit in a warm place until the batter rises just above the top of each cup, about 15-25 minutes. Place in the center of the oven and bake for 15 minutes.

While baking, in a small bowl, combine the melted butter with garlic powder. Mix well and set aside. After 15 minutes, remove from the oven and brush with garlic butter. Return back to the oven, rotating the pan to encourage even browning, and continue to bake for an additional 10 to 15 minutes, until the tops are golden brown.

Once baked, immediately and gently lift the rolls from the pan with the edge of a spoon and allow to rest on a cooling rack for about 5 minutes. This will allow the outside to become crisp and the inside fluffy and soft. These are best enjoyed fresh, while still warm, with more butter.