The first time I made Brown rice cream was when my mother was very ill and couldn’t eat much of anything.
I remember when she put the cream in her mouth and was able to swallow it, she said with tears in her eyes, “So good…thank you.”
Later, she remarked how warm and better she felt inside.
To me, this experience exemplified what I believe “true healing” is all about.
When I started chemotherapy for Primary Liver Diffuse Large B-cell Non-Hodgkin Lymphoma (caused by Hepatitis C that I got from the blood transfusion when I had a life-threatening car crash in 2001) last year, I had no idea the side effects included a change in my taste buds.
During chemotherapy, I was not able to eat many of my favorite foods, including miso soup, leafy greens, sea vegetables like hijiki and arame, soy sauce, umeboshi plum seasoning, etc.
I was very weak, and not only was I not able to eat anything, I could not digest the food, so Eric made soft rice porridge.
One day I remembered how much Brown rice cream helped my mother, so I asked Eric to make it for me.
This was the best thing I could have asked for!
Homemade brown rice cream is very digestible, and when I put it in my mouth in the hospital room during my first chemotherapy, I felt that the warmth and creaminess of brown rice cream gave me comfort deep inside.
My feeling of tightness out of fear and sadness were lifted away.
Homemade brown rice cream is, on top of these benefits, is very nutritious for special healing.
I have been eating it for breakfast every day for over one year. I love the soft gentle texture, which makes me feel calm and at peace.
My mother was right. I feel warm and better each day.
Hope you try it someday!
HOMEMADE BROWN RICE CREAM
for special healing
1 cup brown rice
10 cups purified water
pinch of sea salt
- Wash and soak the brown rice for over six hours to overnight.
- When soaking is completed, transfer the rice to a cast-iron or stainless steel frying pan over medium-low heat. Using a wooden spatula, dry roast the rice until it is uniformly golden brown and the rice releases a nutty fragrance.
- In a stainless steel or ceramic pot, combine the toasted rice and the water over a medium-high flame until the water begins to boil. Add sea salt, and cover with lid.
- Place a flame deflector over the flame, reduce heat to low and simmer for 1 1⁄2 to 2 hours, or until half the water has evaporated.
- Wait an additional 5 to 10 minutes, remove the lid, and allow to cool.
- Transfer rice to an unbleached cheesecloth or a very fine mesh stainless strainer (food mill) that is placed over a bowl. Squeeze or mash the rice cream to separate it from the pulp.
- Transfer the cream back into the pot over a medium flame to reheat.
Serve hot. You can add condiments* if you like
* Condiments: Varieties are gomashio (sesame salt), an umeboshi plum, scallions, chopped parsley, sunflower seeds, or pumpkin seeds etc.
Recipe from Love, Sanae cookbook