what kind of 'rice' do you like best when you make a chinese meal?

[SheLovesToEat]

i love making chinese flavoured meals but i never know what 'rice' is best to
use with them.
i was thinking about trying jicama but i thought i would ask here before i bought one.
what do you like to use?

thanx

[rawviveyourself]

i'ev seen daikon used in rice recipes, but haven't tried it yet myself...

[SheLovesToEat]

i'ev seen daikon used in rice recipes, but haven't tried it yet myself...


i havent had it either maybe someone who has will post something about it.
thanks for the suggestion

[rawstrength]

I like cauliflower rice.

[D'vorah]

I don't care for cauliflower rice. How do you make Jicama rice?

Deborah

[greenfeline]

I like the jicama best. Cauliflower is too sharp for me, but I have not tried daikon.

[Crazy Healer Lady]

I'm experimenting with "bloomed" rice, but haven't got it quite right yet.

[rawviveyourself]

I'm experimenting with "bloomed" rice, but haven't got it quite right yet.

same here.....definitely my trickiest raw effort so far....

[ShelShel]

My fav is definitely jicama, but be prepared, if it's a raw rice it isn't going to be smooth like cooked, it will have a crunch to it. But jicama has the least flavor and looks the right way. :rolleyes:

[Thick]

Parsnip rice is really good and sweet, and white.

[SheLovesToEat]

wow thanks for the suggestions. i know that when you are making raw veg.
'rice' its not going to taste the same as anything cooked but i want something to go with marinated chinese style veg. havent got any particular recipe for anything but i have seen things in recipe books that look good. but i would definitely want some 'rice' with it.

and indian food as well. i have seen alot of raw indian recipes and it would be good to have some 'rice' with them.

i will have to explore all the suggestions to see what suits my tastes best.

QUESTION THOUGH...... whats 'bloomed' rice?
sorry i never heard this before.

thanx

[Crazy Healer Lady]

Bloomed rice is live rice that has been soaked in a good amount of water for about a week (change the water every day, though!). Water is a rice grain's natural environment, so it won't rot in there. After a few days to a week, the rice starts to "bloom" like a flower. Really pretty :) It has a beautiful taste and a light crunch.

[SheLovesToEat]

Bloomed rice is live rice that has been soaked in a good amount of water for about a week (change the water every day, though!). Water is a rice grain's natural environment, so it won't rot in there. After a few days to a week, the rice starts to "bloom" like a flower. Really pretty :) It has a beautiful taste and a light crunch.


WOW! i never heard of that! i am gonna try it just to see what it looks like. that sounds so interesting.
is all rice LIVE then?
i never thought of doing that before.

[Sugar Snap Pea]

Well, I tried daikon rice, had to rinse it ALOT to try to get rid of the 'bite', it really wasn't very good. Couldn't tone down that radish taste, which I like, but not in my rice.

[SheLovesToEat]

Well, I tried daikon rice, had to rinse it ALOT to try to get rid of the 'bite', it really wasn't very good. Couldn't tone down that radish taste, which I like, but not in my rice.

ahh! thanks for telling me that i dont want to worry about trying to tone down the radish taste for the purpose of using it as rice. i bought a parsnip today to rice up and try. i hope its going to work well. i do like parsnips alot.

[Pitaya]

jicama is my fave and you can shred super thin to avoid the 'crunch' of it (though it doesn't bother me...rice is ok el dente too....it's the italian in me i think : )

[SheLovesToEat]

jicama is my fave and you can shred super thin to avoid the 'crunch' of it (though it doesn't bother me...rice is ok el dente too....it's the italian in me i think : )


yeah that sounds good so tell me what do you use to shred it really thin?
do you use a food processor?

[Raw Angel Mom]

PARSNIP make a nice rice texture. I would love to try daikon radish, it must be yummy and spicy.

[Pitaya]

yes food processor on shredder blade.
some of them have blades that resemble rice pretty much exactly.
it only takes seconds, so enjoy!
:)

[SheLovesToEat]

yes food processor on shredder blade.
some of them have blades that resemble rice pretty much exactly.
it only takes seconds, so enjoy!
:)


thanks i will have to see if my food processor has that kind of blade.

[michigan roman]

wheat seed soaked like 36 hour , til its soft / barely sprouting a tail .

and im still wondering what would happen with additives to the soaking water , like maybe a garlic clove / herb / salt / lemon :eek: / and omg :eek: apple juiced for an apple pie affect :) , then sprinkle cinnamon - raisins etc .

[rawstrength]

If you're gonna do soaked grains, buckwheat is also nice.

[michigan roman]

what about potato , but with something added (garlic / etc / ? ) to soaking water .

[Morn]

I think barley could work as well.

[Ilse W.]

I watched a woman from some raw retreat in Ft. Bragg or Mendocino (can't remember her name) make bloomed rice. She said you have to use the wild rice, which isn't really rice at all (it's the really dark brown long stuff). It looked great and I bet it tastes fantastic (just a little pricey).

[michigan roman]

I watched a woman from some raw retreat in Ft. Bragg or Mendocino (can't remember her name) make bloomed rice. She said you have to use the wild rice, which isn't really rice at all (it's the really dark brown long stuff). It looked great and I bet it tastes fantastic (just a little pricey).

i wonder if we could find a native american tribe like in minnesota that harvests wildrice and buy direct to save money

[rawstrength]

I've heard that wild rice (the long kind that "blooms") is not raw :( . See this thread http://www.rawfoodtalk.com/showthread.php?t=45820 .

[SheLovesToEat]

unfortunately wild rice is not raw. i wanted to buy some in october and discovered after much inquiry that its not raw.
now...maybe someone knows of a place that sells it raw but everything on the market that i looked into buying from a number of raw food websites told me that their wild rice was not a raw product.

is it even avilable as a really raw product?
if so i would love some but so far i have not found anyone selling truely raw wild rice.

[Bananna]

How is it able to sprout then?

[rawstrength]

How is it able to sprout then?

It doesn't sprout. It just splits open, or "blooms" as some call it.

[RawSun]

Daikon has too strong of a flavor for my taste.
Cauliflower is often used in nori rolls. You could even dehydrate it a little after shredding it and add a little sea salt and agave to it if you'd like.
Parsnips are great in dolmas (Greek grape vine leaves).
Jicama definetly has the most subtle flavor, and therefore would be my rice of choice to eat straight up on it's own or as a side.

[Crazy Healer Lady]

Ugh!! Another not-raw thing. How about brown rice. Anyone know?

[RawSun]

I've had success blooming wild rice, but no success with brown rice.