Prepare the Dipping Sauce: In a medium bowl, whisk together all sauce except for the cashew butter. Gradually add the cashew butter, whisking vigorously until the sauce is completely smooth.
Cover and refrigerate until you're ready to serve.
Cook the Rice: Rinse the brown rice thoroughly in a medium, heavy-bottomed saucepan.
Add 4 cups / 950 ml of water and bring to a boil over high heat.
Once boiling, cover the pot, reduce the heat to a simmer, and cook for 45 to 50 minutes, or until all the water is absorbed.
Create the Rice Binder: Remove the saucepan from the heat. Scoop out 1 cup / 240 ml of the cooked rice and place it in a food processor.
Blend until it forms a smooth, sticky paste.
Combine and Mix: Scrape the blended rice paste back into the saucepan with the rest of the cooked rice.
Stir until everything is thoroughly combined.
Shape the Squares: Line two 9x5-inch loaf pans with plastic wrap, leaving some overhang on the sides.
Divide the rice mixture evenly between the pans. Use a wet spatula to press the rice down firmly and create a smooth, even surface.
Cut and Serve: Using the plastic wrap overhang, lift the compacted rice loaves from the pans and place them on a cutting board.
Dip a sharp chef's knife in warm water and cut each loaf into 10 equal squares, re-wetting the knife between cuts to prevent sticking.
Arrange the rice squares on a platter and serve immediately with the chilled Coconut Cashew Dipping Sauce.
