Amy,
Please post the recipe you are using.
What macrobiotic books, especially cookbooks do you have?
Do you have a stainless steel (or enamel) pressure cooker?
Following the right recipes and using the right kinds of cookware, you should have no problem making "perfect" rice.
Unless it is summer where you live, organic short grain brown rice, sea salt, and purified or spring water should be your starting ingredients.
Your recipe please.
Thank you, very much.
Bruce Paine
Quote:
Originally Posted by in2it2heal
Hi, I am new to the macrobiotic way of life. I don't know why it took me so long to get here, though...lol. I'm a spiritual healer who reads the energy of people, plants, animals, rocks, trees, water, etc... but it never occurred to me to read the energy of my food! (Probably because I wasn't so eager to give up junk food as I am to help others. lol.) A light bulb went on while I was eating white pasta last week and I read the energy and I just couldn't believe how freaky that energy was. I immediately thought, "I'm never eating that again!" And I got a book on Macrobiotics, and now I know there is no turning back.
What initiated my coming here is that I can't cook rice. I've tried cooking it twice now and it comes out too wet and mushy. I tried using less water the second time, still mushy. I want rice that is fluffy, maybe even a little aldente and drier, and not mushy. Can anyone help me figure out how to cook it right?
In Light,
Amy
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