Rice Cream

[Guest guest]

I usually use Bob's Red Mill " Creamy Brown Rice

Farina " , but when I run out I make my own version.

Short grain brown rice works great for this (and it's

cheaper too!).

 

Source: Savoring the Day, Judith Benn Hurley

 

" This creamy cereal is easy to digest and is

recommended in Japan as a nourishing nostrum for upset

stomach, flu, or morning sickness. "

 

Rice Cream

 

1/2 cup brown rice

3 cups water

pinch of sea salt

 

 

Pour the rice in a blender and whiz until it has been

ground into a flour. Then, in a medium sauce pan,

combine ground rice, water, and salt and bring to a

boil, stirring constantly, until slightly thickened,

about 5 minutes. Serve warm.

 

If the weather is hot or dry: Use half apple juice

(or other unsweetened fruit juice) and half water to

cook the rice.

 

If the weather is cold or damp: add a minced scallion

or 1/4 teaspoon grated fresh ginger to each cooked

serving.