View Full Version : Thoughts on Soaking Rice...
08-21-2005, 10:34 PM
I've noted on a few other Raw Food sites the mention of eating rice soaked for 48-72 hours (or so). I don't see rice mentioned on this site much. Would anyone care to share their thoughts on the "rawness" of soaked rice, and/or it's effects on the body? Also, any opinions on the taste would also be appreciated, as (having grown up in the South) rice was a staple in our home.
08-22-2005, 02:45 AM
They're referring to wild rice (which isn't really a rice), which is what's used soaked in raw recipes. I stopped eating it because it didn't "feel" raw to my stomach. Then, when I did the research, I learned that it really isn't raw. So ... I eliminated it as an option, which wasn't hard to do since, over the months, my system started not liking it. I had only been eating it in raw restaurants where it was served in a wild rice salad type of dishes. The one time I tried soaking my own, it went rancid. As to the taste: It's not really palatable by itself, in my opinion.
So much about succeeding in eating raw and living foods is approaching them as totally new and not trying to replicate or replace familiar cooked foods. I never found anything that tasted the same as the cooked food which it was named or modeled after.
That said, though, I'm deliriously happy and satisifed with the living foods I eat, and rarely if ever miss anything I used to it.
It's been a while since I watched the DVDs, but doesn't Alissa use finely-chopped cauliflower in her Nori, to mimmick rice?
08-22-2005, 09:45 AM
Yes, Alissa does use cauliflower. I just made it again last night and I love it. It tastes just fine to me and I was a rice lover. I add a little c.s.s and some dulse to mine.
Also, at Good Mood Food cafe in Huntington Beach, CA, they make a mexican burrito with soaked black rice. I bought some of their rice and tried it myself, but I could not get it like they do. Mine was still too grainy. I am not sure what variety this rice is, it is black looking but not wild rice.
08-23-2005, 02:42 AM
I know it is a tad bit off the subject, but I use to take make fake sushi using papaya. When you slice papaya it looks like raw salmon, I mean I could fool people with the presentation.
Well, you cut it in small pieces and roll it with vegan cream cheese and make cream cheese rolls. (covered in traditional sushi rice ofcourse) It was good. I would dip it in fresh soy sauce. I bought the small bottles of kikoman and opened a fresh little bottle for every meal that required soy sauce.
This was when I was a vegan though. Now I am fruitarian so no fake sushi for me now. However, I do enjoy fresh whole papaya.
08-23-2005, 03:41 AM
The black rice you may be talking about is the same that is used in black rice pudding.
I don't use rice, because it just doesn't taste good to me anymore.
I now use cauliflower all chopped up as my rice in all my dishes, Alissa uses this in her sushi ( as already posted) and that is what I use as the bottom rice that I put my stir dry on.
So, you might try this, it really is nice, and has the same texture as rice, although is totally fresh and raw.
08-23-2005, 08:48 AM
Could you provide a little more info on the black rice you spoke of (or the black rice pudding- -sounds interesting). I've only ever seen/heard of white, brown, wild and flavored (such as jasmine,yellow & basmati).
08-23-2005, 09:18 AM
Speaking of cauliflower as rice... there is a fried rice recipe in here http://www.rawfoodtalk.com/forum/showthread.php?t=2360&highlight=fried+rice that uses cauliflower as the base and tastes quite a bit like sad fried rice to me.
Haven't tried real rice while raw though, so can't comment on that.
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