Unhusked rice?

[damon]

Hi,
Just a few quick questions

Do any of you regularly cook with unhusked brown rice? Is that something common for macrobiotic practitioners? And finally, does anyone know of online stores that sell unhusked rice (or other uncommon grains)?

Thanks!!
Damon

[Bruce Paine]

Originally Posted by damon

Hi,
Just a few quick questions

Do any of you regularly cook with unhusked brown rice? Is that something common for macrobiotic practitioners? And finally, does anyone know of online stores that sell unhusked rice (or other uncommon grains)?

Thanks!!
Damon

Damon,

Is the question, Does anyone here regularly cook paddy rice that they husk or thresh, themselves?

When I was living at the Kushi Institute at Becket back in 1986-7, I remember theshing a few bags of paddy rice and we were eating that rice.

My perception is that most mb practitioners just buy organic short grain brown rice, cook it up and eat it.

I just called up Matthew 800-645-8744 at the Kushi Institute store and warehouse and found out that besides the paddy rice that they will thresh and immediately ship to you, they also are selling paddy (unhusked) rice, 40 pound bags for $50.00, that they know of a used threshing machine selling for 1500 dollars ($1,500.00) and you can buy new threshing machines for 2500 dollars ($2,500.00) each.

Does that help at all?

Thank you, very much.

Bruce Paine

[damon]

Hi Bruce,
Thanks for the info. I believe you uncovered my confusion. Being a city boy all my life, I wasn't clear on the terminology or whether rice was editible in it's unhusked form.

You've cleared it up for me now. Thanks!!

Damon

[Dreamlily]

I have wondered about this, too. Do you think the average person would be able to perceive a difference in taste between rice that was freshly husked, and the regular brown rice (organic) that is available ready to cook?

Dreamlily

[Klara]

Hi Dreamily,

I don't think the average person who would be concerned with just taste would even consider this question. At some point in the mb practice, people get an awareness of food on different levels and that I think is what leads one to consider having rice more from its original state and doing the work ourselves. It always amuses me when talking about cooking with "normal" people and they ask, you do it from scratch????? They are so used to so much being done for them, for instant (no time, no time), for "convenience" but alas also used to taking pills to cure the ills that the instant leads to (hmm, instant pills???).

Sorry I can't really answer your question, as having never experienced husking my own rice, but guessing from everything else, fresher does always seem to be more appealing. This is what Aveline Kushi writes in Complete Guide to Macrobiotic Cooking, p. 46: "Until recently, (written in 1985) only hulled brown rice has generally been available. Small motorized hulling machines are now availabvle for household and community use, and some rice growers are marketing unhulled grain for this purpose. Rice that is freshly hulled just before the meal contains the maximum energy and nutrients. Though expensive, the home hulling machine will return its investment many times in improved health and consciousness."

I believe it's a bit naive to believe one thing will contribute to one's total health - it can add, but health depends on so so many things. I believe attitude is one of the bigger factors (and it doesn't cost as much) - and it's been written about alot. Having joy and appreciation for whatever is in your life can affect alot.

So enjoy

Klara

[Bruce Paine]

Originally Posted by Dreamlily

I have wondered about this, too. Do you think the average person would be able to perceive a difference in taste between rice that was freshly husked, and the regular brown rice (organic) that is available ready to cook?

Dreamlily

Hi Dreamlily,

The simple answer is that there is no taste difference between paddy rice that you husk yourself and organic rice grown in the same fields that have been husked by the farmer in their mills, and either bought by the consumer prepackaged or dispensed in bulk bins at the store.

The reasons that people purchase unnhusked paddy rice varies between those who believe that unhusked paddy rice attracts and harbors less moths, and those who believe that unhusked paddy rice has more life energy contained in it and that one might get more ki energy from rice that has been husked recently than rice that was husked at least a week ago.

Do you cook macrobiotic and if so have you noticed any change in your life's energy since the time that you started and now?

Thank you, very much.

Bruce Paine

[Dreamlily]

Thank you for your answers. I could not decide how to express what I meant, so used the word "average" & just posted. By "average", I meant a non-macro person, who might eat brown rice, knows what it tastes like, but eats everything else, too. Versus a macro person, who, besides the taste, would be able to sense a difference in the "energy" of the food. I wondered if you could taste any difference in the freshness.

The first brown rice I tried to cook, years ago, was *blech*. Just a dull, unappealing taste. It was your generic, inexpensive grocery store stuff. Maybe even had a "musty" old taste to it. Now I get the Lundberg organic, usually short-grain, brown rice. I joined a food co-op, hoping to get it at a better price in bulk, & discovered a Southern rice business that is organic. After reading once that Kushi sells rice that is dehulled right before they ship it to you, I had wondered what it tasted like, in comparison to what is on the shelves at my local grocery. Who knows how long it could have been sitting there? I called this place (it is closer, so the shipping won't be as $$), & asked when they harvested; they said toward the end of September. So I am planning on trying it. I also like the idea that it is coming straight from the grower to me, instead of laying in warehouses & being shifted from one tractor trailer to another. I know part of the bad first experiences of brown rice was due to quality issues, but know that some of it was also a combination of taste buds changing, & becoming better at understanding how to prepare it!

I am not macrobiotic, but have read about it, & think it is a beautiful way of life, & makes so much sense. I am on the go all the time, not much time to experiment or even plan trying new dishes, so I tend to be in a rut on the macro foods I do eat: simple miso soup, brown rice & steamed or sauteed veggies. I have made homemade gomashio, & have a Japanese co-worker who it just tickles to see me eat these things, & probably the only person we work with, besides her, that knows what they are. I would love to be able to consult with a counselor, because I would like to start off on the right track, & to take cooking classes. The only one in my area is two hours away, they start very early in the morning, & I work nights . The main hinderance, though, has been the cost. But I have not given up, I hope one day to take classes. My DD loves to eat these foods, too, except she is all grown up now, and moved away...and everyone else makes faces at the wakame I dip out of my miso, and think it is one more reason that I am weird.

Sorry for such a long answer!

Dreamlily