(As Your Condition Permits):
-Fried rice with vegetables (made with roasted or regular sesame oil)
-Fried noodles with vegetables (made with toasted or regular sesame oil)
-Rice with sweet rice, rice with lotus seeds, rice with sesame seeds, rice with pre-soaked dried chestnuts, rice and vegetable sushi, etc.
http://www.minadobic.org/foods2.php
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Monday, February 23, 2009
Boiled short grain and sweet brown rice
1/2 cup short grain brown rice, washed
1/2 cup sweet rice, washed
2 cups spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a heavy pot. Cover with a heavy lid. Bring to a boil on a high flame.
2. Place a pre-heated flame deflector under the pot and reduce the flame to medium-low and simmer for approximately 60 minutes.
3. Remove with a wooden rice paddle and place in a serving dish. Cover with a bamboo mat while waiting to serve.
http://www.minadobic.org/foods2.php
1/2 cup sweet rice, washed
2 cups spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a heavy pot. Cover with a heavy lid. Bring to a boil on a high flame.
2. Place a pre-heated flame deflector under the pot and reduce the flame to medium-low and simmer for approximately 60 minutes.
3. Remove with a wooden rice paddle and place in a serving dish. Cover with a bamboo mat while waiting to serve.
http://www.minadobic.org/foods2.php
Brown rice - Alternate method
BROWN RICE - Alternate Method
1. Place two cups of washed brown rice in a pressure cooker with three to four cups of water.
2. Place the pressure cooker on a low flame until bubbles begin to rise.
3. Add appropriate seasoning (pinch of sea salt or thumb-size piece of kombu per cup of uncooked grain).
4. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame.
5. Place the pressure cooker on a flame deflector, reduce the flame and cook on a low-medium flame, just enough to maintain pressure.
6. At that point when the cooker has come up to pressure, cook for approximately 45 to 50 minutes.
7. Turn off the flame and let the pressure reduce naturally.
8. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
NOTE: Grains should be eaten at every meal (50% or more of your daily intake of food) and pressure-cooked brown rice should be your daily staple in temperate climates. However, many variations and combinations are possible for variety. Some suggestions are provided below.
http://www.minadobic.org/foods2.php
1. Place two cups of washed brown rice in a pressure cooker with three to four cups of water.
2. Place the pressure cooker on a low flame until bubbles begin to rise.
3. Add appropriate seasoning (pinch of sea salt or thumb-size piece of kombu per cup of uncooked grain).
4. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame.
5. Place the pressure cooker on a flame deflector, reduce the flame and cook on a low-medium flame, just enough to maintain pressure.
6. At that point when the cooker has come up to pressure, cook for approximately 45 to 50 minutes.
7. Turn off the flame and let the pressure reduce naturally.
8. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
NOTE: Grains should be eaten at every meal (50% or more of your daily intake of food) and pressure-cooked brown rice should be your daily staple in temperate climates. However, many variations and combinations are possible for variety. Some suggestions are provided below.
http://www.minadobic.org/foods2.php
Brown rice
1. Soak two cups of washed brown rice in three or four cups of water for three to five hours (or over night).
2. Place in a pressure cooker with a pinch of sea salt per cup of rice or a stamp-size piece of kombu per cup. (pressure cooking is best, but if pressure cooker is not available, a heavy pot and cover may be used instead.)
3. Bring up to pressure on a medium-high flame.
4. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure. Cook for approximately 45 - 50 minutes.
5. Turn off the flame and let the pressure reduce naturally.
6. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
http://www.minadobic.org/foods2.php
2. Place in a pressure cooker with a pinch of sea salt per cup of rice or a stamp-size piece of kombu per cup. (pressure cooking is best, but if pressure cooker is not available, a heavy pot and cover may be used instead.)
3. Bring up to pressure on a medium-high flame.
4. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure. Cook for approximately 45 - 50 minutes.
5. Turn off the flame and let the pressure reduce naturally.
6. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
http://www.minadobic.org/foods2.php
Ohsawa pot pressure-cooked soaked brown rice
1 cup short grain brown rice, washed and soaked
1 1/2 - 1 3/4 cup spring or well water
small piece(s) kombu, soaked and diced
1. Drain the rice, reserving and using the soaking water as part of the needed 3 cups of total water. Place the kombu in the bottom of the Ohsawa pot, then add the rice and water and fasten the lid on the pot.
2. Place the pot inside a pressure cooker that has about one inch of water in it. Fasten the lid on the pressure cooker, and place the cooker over a high flame and bring it up to pressure.
3. When the pressure comes up, the flame is reduced to low and the rice is allowed to cook for 45 to 50 minutes.
4. When the rice is done, remove the cooker from the stove and let the pressure come down. Remove the lid and take the Ohsawa pot out of the cooker. Remove the lid of the Ohsawa pot and use a wooden rice paddle to scoop the cooked grain into a serving bowl and cover with a bamboo mat until serving.
http://www.minadobic.org/foods2.php
1 1/2 - 1 3/4 cup spring or well water
small piece(s) kombu, soaked and diced
1. Drain the rice, reserving and using the soaking water as part of the needed 3 cups of total water. Place the kombu in the bottom of the Ohsawa pot, then add the rice and water and fasten the lid on the pot.
2. Place the pot inside a pressure cooker that has about one inch of water in it. Fasten the lid on the pressure cooker, and place the cooker over a high flame and bring it up to pressure.
3. When the pressure comes up, the flame is reduced to low and the rice is allowed to cook for 45 to 50 minutes.
4. When the rice is done, remove the cooker from the stove and let the pressure come down. Remove the lid and take the Ohsawa pot out of the cooker. Remove the lid of the Ohsawa pot and use a wooden rice paddle to scoop the cooked grain into a serving bowl and cover with a bamboo mat until serving.
http://www.minadobic.org/foods2.php
Pressure-cooked short grain brown rice
1 cup short grain brown rice, washed
1 1/2 - 1 3/4 cup spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a pressure cooker. Fasten the lid on the cooker and place the flame on medium-high.
2. When the pressure comes up, place a pre-heated flame deflector under the cooker and reduce the flame to low. Pressure cook for approximately 45 to 50 minutes.
3. When the rice is done, remove the cooker from the stove and allow the pressure to come down. Remove the lid, and use a wooden rice paddle to scoop the cooked grain into a serving dish. Cover the dish with a bamboo mat while waiting to serve.
4. Leftover rice may be covered with a bamboo mat and stored overnight in the pantry or on a kitchen counter.
http://www.minadobic.org/foods2.php
1 1/2 - 1 3/4 cup spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a pressure cooker. Fasten the lid on the cooker and place the flame on medium-high.
2. When the pressure comes up, place a pre-heated flame deflector under the cooker and reduce the flame to low. Pressure cook for approximately 45 to 50 minutes.
3. When the rice is done, remove the cooker from the stove and allow the pressure to come down. Remove the lid, and use a wooden rice paddle to scoop the cooked grain into a serving dish. Cover the dish with a bamboo mat while waiting to serve.
4. Leftover rice may be covered with a bamboo mat and stored overnight in the pantry or on a kitchen counter.
http://www.minadobic.org/foods2.php
Mastering grains – Rice
The following information is provided as a guideline for the cooking and preparation of pressure-cooked rice, and is applicable to the next two rice recipes (Pressure-cooked short grain brown rice, and OHSAWA pot pressure-cooked soaked brown rice). After your rice has finished cooking, try to allow the pressure to gradually come down naturally. This creates a more peaceful quality in the rice, and your rice will have a more delicious flavor. Also, the moisture from the rice will loosen any scorched or burnt grains that may be left on the bottom of the pot, making them easier to remove without wasting any rice. Occasionally, if you are in a hurry, or if you want lighter, fluffier rice, you may bring the pressure down quickly by lifting the pressure valve. However, if your rice happens to stick to the bottom of the pot, it can be removed quite easily by adding a little water and allowing it to sit until it becomes soft. Then, drain off the water and set the rice aside for use in making soft rice, bread, etc. When removing rice from the pressure cooker, first wet your rice paddles with water to prevent the grains from sticking to it. Then, press the paddle down around the sides of the pot to loosen the grains off the sides. Remove the grain one scoop at a time, digging deeply into the pot so that each scoop includes the more yang grains at the bottom and the more yin grains at the top. Place each scoop in a wooden bowl, and with gently cutting strokes, smooth it out into the bowl. This insures an even mixture of the more yin (top) and more yang (bottom) grains throughout the bowl, creating a more balanced condition in those who eat the rice. If you have a scorched, hard, bottom layer of rice in your pot, gently push each piece of this down into the center or at the edges of the bowl, and cover them with softer grains. The heat and moisture that it contains will cause the grains to expand, thus producing a very wet and often tasteless bowl of rice. By placing your rice immediately into a wooden bowl and covering it with a bamboo mat, you allow it to cool slowly, permitting air to circulate and moisture to escape.
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