BROWN RICE CREAM
- 1 cup of brown rice
- 7 Cups of water
- A pinch of sea salt
- Energy value: 250 kcal (per 70g of rice)
- anti-inflammatory properties, rich in mineral salts and niacin (vit B3)
- Ideal as: first dish
- Indicated in case ofdiarrhea and mucositis.
Rinse the rice thoroughly under running water. Place rice in a steel pot with thick bottom or glazed cast iron along with water. Cover pot with lid. Cook rice under low flame for about 2 and a half to 3 hours. Stir occasionally. The rice is ready when it has absorbed all the water. Once cooked, add some salt. Remove from pot and strain to obtain a smooth cream.
This cream can be thickened with kuzu (a starch obtained from the Pueraria Lobate plant that has high thickening and alkalizing properties). Dissolve a teaspoon of kuzu in a little cold water, and add to the cream rice. Boil for a few minutes so that the cream gets thickened.
Wholegrain flour could be used alternatively to white rice. The flour should lightly grounded and fresh. Place heat-breaker plate under medium flame. Place pot with 5 cups of water over flame. Add sieved flour. Mix constantly and cook for at least 30 minutes. Filter.
Brown rice contains anti-inflammatory substances and it is good for the intestinal tract.
Creamed rice can be consumed for a general inflammation of the intestine and diarrhea. This food is rich in a substance called tricine, which contrast the synthesis of eicosanoids, molecules involved in inflammatory processes. There are also many other substances that have positive health effects. These compounds are not present in white rice as they are eliminated.
The intake of mineral salts (iron, potassium, phosphorus) and vitamins (especially niacin) is also present in high quantity.
It is important to strain the cream of brown rice as it will eliminate some of the fiber which is not indicated when there is diarrhea or inflammation of the digestive tract.