Hi...I can't cook rice...at all...lol.

[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

[Bruce Paine]

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

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

[in2it2heal]

Thank you Bruce, for replying! I only read my first book on macrobiotics over the weekend and that was the Hip Chicks...it was what was available to me...lol.

I decided to make a slow transition while I expanded my education on macrobiotics, but I at least wanted to cut out meat, dairy, refined flour, and sugar, add organic food and brown rice, but I didn't have most of the things on hand to start.

So, I don't have a steel pot yet, or a pressure cooker yet, and I coudln't find organic brown rice at my local grocery store.

So, I used a teflon pot on my electric stove and I followed the quantity directions in the Hip Chick book, which was 2 cups brown rice to 4 cups water, soaked overnight.

(I am beginning to see why this went very, very wrong...lol.)

I don't own any cookbooks yet. I'm excited to get some. What should I be reading? And what kind of rice should I be buying? I don't really know much about the different kinds of brown rice.

I appreciate any and all help you can offer!

Peace,
Amy

[Bruce Paine]

Amy,

Hip Chicks is a wonderful first book for an introduction to the philosophy of macrobiotics and cooking it's just not very comprehensive.

As soon as you can, get a copy of The Self-Healing Cookbook: A Macrobiotic Primer for Healing Body, Mind and Moods With Whole Natural Foods by Kristina Turner

Where in the world, are you?

I might be able to help you find a nearby place to buy organic short grain and possibly medium grain brown rice and if you have a second-hand store (if you are too poor to spend 15 to 20 dollars on a new stainless steel [ss] pot [new ss pressure cookers costs from $73.50 to $169.00]) nearby you might find a ss pot that you can afford.

Cooking on an electric stove that might be one of the reasons your rice did not come out right (that and the teflon pot).

Stainless and especially a pressure cooker will do better on an electric stove!

You will want to use a flame tamer on your electric stove as electric is harder to manage (like after using a high heat to bring water to a boil before turning it down to simmer).

Not knowing your financial status (though a teflon pot on an electric stove suggests poor ) makes it difficult for an macrobiotic adviser to fully help you.

If you are well off or comfortable you could have your kitchen rebuilt to cook gas or move to a place that has gas cooking.

If you are of a more modest means you could invest in a portable butane gas stove as control and gentler energy in your food are desired.

But for right now you will want to get a good pot and good organic whole grains, and then learn about cooking beans, vegetables, sea veggies, etc.

I'm thinking that Jessica's recipe is fine but you need a heavier pot with tight fitting lid and later cook on gas.

Do you need help finding any of your items locally?

Thank you, very much.

Bruce Paine

Originally Posted by in2it2heal

Thank you Bruce, for replying! I only read my first book on macrobiotics over the weekend and that was the Hip Chicks...it was what was available to me...lol.

I decided to make a slow transition while I expanded my education on macrobiotics, but I at least wanted to cut out meat, dairy, refined flour, and sugar, add organic food and brown rice, but I didn't have most of the things on hand to start.

So, I don't have a steel pot yet, or a pressure cooker yet, and I coudln't find organic brown rice at my local grocery store.

So, I used a teflon pot on my electric stove and I followed the quantity directions in the Hip Chick book, which was 2 cups brown rice to 4 cups water, soaked overnight.

(I am beginning to see why this went very, very wrong...lol.)

I don't own any cookbooks yet. I'm excited to get some. What should I be reading? And what kind of rice should I be buying? I don't really know much about the different kinds of brown rice.

I appreciate any and all help you can offer!

Peace,
Amy

[in2it2heal]

Thanks again, Bruce!

Thanks for the book suggestion, I will get that ASAP. I am in Reading, PA. It is notably about a century behind the rest of the world. Very Pennsylvania Dutch. For my first shopping trip, I was limited to my grocery store, which I was at least happy to see had a lot of macro choices, but the rice selection was not good. There are some health food stores around, and some other grocery stores that have a larger organic selection. But I am not so sure where they are. I have bought a few foods online already, miso and sea vegetables.

I am getting a stainless steel pot this weekend. I'm not broke, but I don't use credit cards at all (evil...lol), so I budget $ wisely, spending so much a week, but saving some, too. (We have a bunch of kids...lol.) I will be able to get a pressure cooker soon, but not right away. Within about a week or two, I should be able to, though.

I'm glad you mentioned the flame tamer, because I have only seen that referring to the gas stove. I wasn't sure if I was supposed to use one or not. I'll get one.

Originally Posted by Bruce

Not knowing your financial status (though a teflon pot on an electric stove suggests poor ) makes it difficult for an macrobiotic adviser to fully help you.

Maybe a little uneducated about cookware and kitchen appliances, maybe modest and financially responsible, but not poor. We just prefer traveling to "stuff"...Hahaha. I can't redo the whole kitchen right now, but I can purchase the necessities.

We recently bought a new home and there was a gas line and gas stove, but the previous owners replaced it with a brand new electric thinking that would be more appealing to the buyer. The gas line is still there and easily accessed. I have always preferred cooking on gas, but it was a free brand new stove, so I figured we'd use it awhile. But a gas stove is definitely something that is on the agenda to get. In the meantime, I have the portable gas stove we use for camping trips. Would that work? Would it make the rice better than cooking it on electric with a steel pot with a flame tamer?

As for finding foods locally, my grocery store didn't have a good selection. I do live relatively close to Reading, PA, I just haven't ventured into finding things yet, still being so new to it. If you have resources, I would love to hear your suggestions! Many thanks!

[Bruce Paine]

Amy,

You have 4 Whole Foods stores within a half hour drive of Reading.

You've got a natural food store Nature's Garden Natural Foods in town.

Your nearest food co-op is 50 miles away in Media, PA.

If you can find a Crate & Barrel near you, they sell new ss pots cheap!.

Unless you live in a trailer with a propane vent, you don't want to cook with propane and certainly not white gas, indoors.

If you want to cook with butane which is safe indoors you will want a butane stove and check out you local Chinese supermarkets for deals on butane cartridges (boating and hardware stores sell butane cartridges for as much as $5.00 each whereas I can find them for less than a dollar each in Chinese supermarkets here in Boston!).

Cooking on a variation of high heat and simmer these cartridges can last up to three hours each.

If you get a pressure cooker before you get your portable or permanent gas stove, I recommend that you get a Ohsawa Pot because the rice cooks really well, you can store your cooked foods in it, and there is no metallic taste!

What do you know about debit or ATM cards, Amy?

Unlike credit cards, you can spend only up to the amount you have in your bank account but you can still buy things that are unavailable, locally, quickly!

It appears that you are on your way!

Have a great adventure!

Thank you, very much.

Bruce Paine

[in2it2heal]

Bruce,

Thank you so much for helping me out! I did a little venturing this weekend, and I found some grocery stores not too far that are much better stocked than my local grocery store. I will also check out some of the sources you mentioned.

I use my ATM/Debit card almost everyday. It's how I order online, too. I just don't use credit cards. I don't see the point in having something that hasn't been paid for. It's false wealth.

Thanks so much for your help!

Amy

[furrbrain]

I've never been able to cook rice, ever. Pressure cookers used to be what my dad used to make his beans back in the day and vegetables etc. So I've been looking for either a pressure cooker or a "rice cooker" and what I'm having trouble with is making sure there's no aluminum or PTFE touching the food or the water used. Another factor is it needs to be easy to operate as my wife isn't tech-savvy and (I think) a pressure cooker would be dangerous in her hands..

I like the clay pot rice cooker listed at simply-natural but it's not in my budget right now. How can one cook rice with just regular pans (I have a midgrade stainless set)?

[garymill]

The Miracle stainless steel rice cooker for $79.95 maybe another option
MIRACLE STAINLESS STEEL RICE COOKER

[furrbrain]

Originally Posted by garymill

The Miracle stainless steel rice cooker for $79.95 maybe another option
MIRACLE STAINLESS STEEL RICE COOKER

I saw that one too, makes 12 cups. I was thinking in terms of 3 or 4 cups(cooked). It's just two of us! Do these things allow you to scale down?

[garymill]

You can do small amounts with it as we have had to look into that for other customers before.

Gary

[damon]

I have to second Bruce's recommendation of the Ohsawa Pot. The thing is amazing! It's simple, allows me to get perfect rice every time, and equally convenient, you can store leftovers in it (which is great for someone lazy like me who tries to minimize the # of dishes I have to wash ). Second to my Japanese Caddie knife, it's my favorite piece of equipment in my mb kitchen!

As a side note, the Ohsawa Pot works just as well inside a steel pot of boiling water. I used to use it inside my pressure cooker when I had an electric range; however, I now have a gas stove and choose to boil it instead.

Best of luck with whatever route you choose!

Damon

[layla17]

It's great to meet all of you! Thanks for the rice help. I seem to have the same problem with cooking rice... it's always mushy and paste-like.