Well, I loved this idea, if I do say so myself! I put some red rice in the rice cooker the evening before and then smoothed it out in a brownie pan and popped it in the fridge over night. The next morning I used my gingerbread cookie cutter and cut the shapes out of the cooled red rice, it worked perfectly!
I used vegan canola mayonaise in a little ziploc bag with a corner cut out to make the "frosting".
On a bed of spinach, with sides of carrots, apples, raisins and pumpkin seeds.