Re: Re: Brown Rice

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Haven't I posted the sweet vegetable drink recipe here? I've posted it a zillion times in so many places. , I read your post last night but was much too tired to respond - so glad others have. Save that post and look back at it in a year's time, or 5 year's time or 10 and smile!!!! You'll see how far you'll go with time!!!! and much learning. First of all, it's hard to tell you what to do to correct the rice not knowing exactly what you did. What were your proportions of water to rice? did you add a pinch of salt? was it boiled or pressure cooked? how high was the flame? and how long did you cook it. And most important, what kind of rice was it? It took me a loooooong time til I realized that it really does make a difference which rice you use - I highly recommend Lundburg's Organic Short Grain Rice - tho where you live you might have more choices than

I have - also here highly recommend that you make life easier for yourself and go to the cybermacro store and have things sent to you - save time and money and wow, is there an amazing selection!!!! Cooking good brown rice they say in mb circles is the BIG challenge - and I also remember not understanding why mine didn't seem to come out so good - and yes, I've prided myself for years previous being a good cook!!! hey why be modest, a great cook!!! And which book did you use?? No, you definitely do NOT have to get used to anything that does not appeal to your palate. otoh, YES, your taste buds do change and what you may not like today, you may love down the line as you eat more of these kinds of foods. For the advice about adding miso, I am VERY careful to only add miso at the end of my cooking anything, and to only simmer it 3 minutes (yes I watch the clock on that, tho

didn't at the beginning of practicing mb) and very very careful the food does NOT come to a boil (tho in my case I wonder if it matters, as the miso I get is not unpasteurized, can't get that one where I live :<( ) And I agree about the chewing part - are you doing this diet for urgent health reasons? If not, then let the chewing part come later, unless you find it comfortable. It took me years before I got into chewing, and now 11 years down the line, I still struggle with it. Actually change the word struggle - it's my newest growth challenge - how's that? Macrobiotics is a learning experience and it's for life!! You never actually get "there," just always Practicing and learning and growing!!! It's wonderful (oh and falling down also, that's part of growing!!) Presently the way I cook rice (tho as I said, I'm not THERE yet, always evolving) is

proportion of rice to water 1:1 1/2, bring to boil in small pressure cooker, add pinch of salt, put pressure on, put flame tamer underneath, bring flame down to low watching that pressure cooker is always at right setting, and time it for 50 minutes. Turn off, let pressure come down, mix with wooden spoon, and eat as fresh as possible. At the beginning when I found it not that tasty, I would add gomasio - that too took me a while to get into, but now there is nothing I love as much as freshly ground gomasio!!! My latest experiments with rice is making ojiya (have I posted that here??), and adding hato mugi (bought from cybermacro, thank you a zillion for that ). Well that's for later, . Let me know when you're ready. Btw, do you have any friends or teachers nearby that can give you hands on instructions??? That's the best. Klarapurpleveg wrote: I found the easiest way to make brown rice and I think I posted it here b4 but you're a newbie:wash the rice (I use a cup usually) in a saucepan and wash it twice. Then I add equal parts water to the pot and let it soak for 6-8 hours (overnight too) I don't measure the water, just eye it. Then I put on my flame after it's soaked, and put a stamp size piece of kombu in and let it boil. Once it's boiled I lower it to simmer, cover and every once in a while I check to see if it's done. Voila!Let me know if it works for you!ReggiePS there are recipes for cutting your sweets cravings. I have a sweet vegetable drink recipe in my Self Healing Cookbook by a (a great book to have). If you want it, let me

know.>> Ok...so...I just started getting into Macrobiotics. I've been > reading into it A LOT and I know its something I definately want to > do. The one book I read suggested that I start simply by just > adding brown rice to my diet twice a day and chew it 50-100 times. > I've always been a big white rice eater, but always with it > smothered in either salt and butter or soy sauce, and always made in > either a rice cooker or a microwave. So now this time I tried to > make it just the way the book instructed, so should be easy right? > its just brown rice! well....it didnt look like rice i had before, > not all the water evaporated, and i just couldnt eat it very well. > I tried so hard to stomach it, but it had almost no taste and it was > very

hard to chew it that many times. Is this something I will > simply get used to? or is there something else i should do? or > something that i could add to it to help the taste that wouldn't > compromise its macrobiotic nature? > also, I have always been a picky eater, although in the past couple > years I've gotten extremely better at widening my horizon when it > comes to food (tho not neccessarily healthy foods) and the macro > diet consists of a lot of food I've never tried before. I'm used to > VERY salty and sugary foods. So I'm looking for suggestions for a > way to perhaps ease into it with recipes that are naturally sweet > and tasty to help the transition. Any feedback would be helpful!>

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