Raw rice

[~rawfoodie]

I love it! It's really good with salads. There are many raw foodists who don't eat rice, I wonder why not?

What I do is I soak it for 3-4 days, changing the water every half a day. It's sooo good with salads.

Here's a recipe for a salad I make:

rice
corn
sea salt
peppers
lettuce
tomatoes
cucombers
Mint
Olive oil

Wow I'm salivating already! It's my favorite salad in the whole world!

[Amberly]

So what IS the word on rice? Is it pretty healthy this way or are there some kinds of inhibitors? I would LOVE to think it is. OH WAIT are you talking about white rice or brown. Probably brown, ah geez! Well, I like it too.

[maraw]

I am chasing you around the board this morning I guess. :D

I am very interested in trying your rice. So, do you refrigerate it while it is soaking? I assume you are using brown rice - is that a fair assumption?

I can't wait to try this!

Please get back with the details!!!

[exurb]

There are many raw foodists who don't eat rice, I wonder why not?

It is difficult to verify if your particular rice is raw or not, it is often heated in processing/drying. My understanding after much reading is that in general, wild rice that has a brown tinge is NOT raw, truly raw wild rice is more greenish (and very rare)... I read that wild rice was previously thought to sprout, but it is just a popping open due to swelling with water. If your rice will grow a little plant, it would be raw.

It's my understanding that brown rice has more chance of being raw, but how do you track that down and verify that with the way the supply chain works on rice? If anyone knows, let me know, it's always nice to add another food.

[~rawfoodie]

I am chasing you around the board this morning I guess. :D

I am very interested in trying your rice. So, do you refrigerate it while it is soaking? I assume you are using brown rice - is that a fair assumption?

I can't wait to try this!

Please get back with the details!!!

No I don't refrigerate it while it is soaking and it is brown. White rice is bleached :eek:

[maraw]

Thanks for that info. I would never have thought white rice though. :rolleyes: I thought maybe you were using some kind of wild rice...

I am soaking it now, and really looking forward to it!

Thanks again.

[~rawfoodie]

That's awesome! :)
Let us know how it went.

BTW -- I was telling Amberly that I don't use white rice.

Take care!

[ephmeralgrl]

I have used wild rice in the past, I love its earthy chewy goodness :) One of my favs is thai wild rice salad!! I have a recipe for coconut rice using wild rice, I have been meaning to try. Hmmmm, got me thinkin'

[Sheryl]

Last year I tried sprouting brown rice (the absolutely standard grocery store brand) and it grew little sprouts!! Amazing! I didn't rinse often enough though and it went slimy so I didn't get to taste.

Sheryl

[Lazarita]

I'm so confused. I've seen the black colored rice at Whole Foods that is labeled "Really Raw" but yet on the bulletin boards here I've read that it's supposed to be light brown or greenish in color? Huh? And what about brown rice? Some of the posts say that is raw. I'm SO baffled!!!!!!!!!!!!!!!!!!!!!!!!

[Linda1970]

It's my understanding that brown rice has more chance of being raw, but how do you track that down and verify that with the way the supply chain works on rice? If anyone knows, let me know, it's always nice to add another food.

All the rice I buy have been raw. I sprouted long grain brown rice, short grain brown rice, sweet brown rice. The last time I sprouted sweet brown rice, the tails were about 1cm.

[denisedeland]

I love rice... I haven't had rice in so long but that was because I would get so sick off it. Not sure if it had something to do with the chemo. I would love to try this..

Denise

[Ka-Yun Yoon]

how bout the Ukrops brands? the fresh looking ones near the nuts and seeds that you have to bag yourself? (4 those of u who kno what ukrops is, sorry bout that)

[Mosaicsbymichelle]

ephmeralgrl ,
I would love the recipes for your rice dishes. Care to share? Thanks so much!

[Tirza]

I have had brown rice sprouting for about 2 days.

Am I supposed to be keeping it immersed in water the whole time? Or like other sprouts, are they just supposed to be soaked overnight and then rinsed often? I don't have it immersed now. I just rinsed it and it looks and smells good and has little tiny "buds" at the ends. What happens to the broken ones that don't sprout? Don't they go bad?

I tasted one and it is still very chalky tasting like under-done rice in SAD cooking. Does it ever get tender?

Recipes please!! Anyone tried rice crackers?

[Ka-Yun Yoon]

I don't think it gos bad, but if they are sprouted already, then u can refregerate them.
but,
I emailed Bob's Red Mill, bout their brown rice flour and flaxseed meal, and they said "They are not cooked. They are made from raw whole grains." :p
So, I have a great idea for the brown rice, add water and honey or nut-milk, and some flaxseed meal to it. it's kinda like oatmeal or grits or w/e, nice tasting, good morning food. can also add some ground up nuts. :D If this stuff is truly raw, I think it's a great idea for those of us who don't have alot of time to sprout or w/e, and it's already ground, stone-ground :cool: and it's more tender, cuz its like mush :D

[Pink Halo]

There Are Some Great Wild Rice Recipes In Raw Cookbook By Juliano...he Is Really Raw, So I Don't Think He Would Rec. A Non Raw Food......any Thoughts.....?

[ephmeralgrl]

Mosaicsbymichelle-
I just got wind of the continuation of this thread. I will pull the recipes out of my file and post tomarrow.
peace~
epgrl

[mindelicious]

For those of you who have spouted rice...what kind/brand is it? I am very excited because I have none of my kitchen toys out here with me and soaking/sprouting is about all I can do. Help me out!!
Rice with broccoli, carrots, mung sprouts with a sweet & sour sauce!!! oh my!!

edit: Oh and how long do you soak/rinse/sprout ?

[Linda1970]

I have had brown rice sprouting for about 2 days.

Am I supposed to be keeping it immersed in water the whole time? Or like other sprouts, are they just supposed to be soaked overnight and then rinsed often? I don't have it immersed now. I just rinsed it and it looks and smells good and has little tiny "buds" at the ends. What happens to the broken ones that don't sprout? Don't they go bad?

I tasted one and it is still very chalky tasting like under-done rice in SAD cooking. Does it ever get tender?

Recipes please!! Anyone tried rice crackers?

I just soak it overnight & then sprout for a day or 2. I throw away the broken ones because they have the inside fat exposed for who knows how long after harvesting. I think this fat gets rancid from oxidation.

[Linda1970]

For those of you who have spouted rice...what kind/brand is it? I am very excited because I have none of my kitchen toys out here with me and soaking/sprouting is about all I can do. Help me out!!
Rice with broccoli, carrots, mung sprouts with a sweet & sour sauce!!! oh my!!

edit: Oh and how long do you soak/rinse/sprout ?

I have sprouted sweet brown rice from sunorganics.com, long grain & short grain brown rice from WholeFoods bulk bins.

[ephmeralgrl]

here is a recipe for Thai Wild Rice with Spring Veggies, I love the flavors and textures this has.
1 1/4 c (soaked) or 1/2 dry black wild rice soaked 2-4days in 4 c. water
4 stalks celery, thinly sliced
1 zucchini, cut in thin strips
4 green onions,, thinly sliced
8 leaves dinosaur or red Russian Kale, thinly sliced including stems
20 basil leaves, sliced into thin ribbons
20 spearmint leaves, sliced into thin ribbons

place all the ingredients in a large bowl cover with 1c Pad Thai Sauce. Stores in fridge up to 5 days.

Pad Thai Sauce

1 T. hiziki seaweed soaked 30 min or more with enough water to cover
1/2 c. almond butter
1/2 c. sun-dried tomatoes, soaked 2 hours
1 lime, chopped
4 cloves garlic
7 dates, pited
1/4 c. olive oil
2 small Thai chilies or one jalapeno
1 1/2 T. shredded ginger
1 to 2 T. Tamari
1 1/2 T. sea salt
1 c. cilantro, loosely packed
juice of 1/2 lemon or lime
1 T. maple syrup or date paste

Blend the hiziki, almond butter, sun-dried tomatoes, lime, garlic, dates, olive oil, chilies, ginger, tamari, and salt with 1/2 cup water until creamy.

For Thai Wild Rice, blend 1 c. of sauce with cilantro, lemon or lime, maple syrup or date paste and extra salt or tamari if desired.

Yum yum
:)