feeling a little bit FULL!? - Rice Cream to the rescue!

rice cream with adzuki bean purée

For the last three weeks I have been running an experiment, I make rice cream on sunday and then eat it until Wednesday for breakfast and then drink the rice milk as a tea in the morning and at night before I go to bed. Its fantastic and I think it will feel great after the big Thanksgiving feast! (can't wait to make it!). It's pretty easy but you should stock up on your favorite grains, at the moment I am making it with brown rice and millet, which I love... Millet is a great grain for the wintertime, it holds energy for a long time and for me, it keeps me warm.

The recipe is easy:

Rice Cream

3/4 cup - organic brown rice
3/4 cup - organic millet
1 piece of kombu seaweed
3 umeboshi plums
spring water or good filtered water

clean grains and cook ingredients together for 5 hours on super low flame, use a flame tamer if you have one (this way you won't have anything sticking to the bottom). Skim rice milk off the top and drink as tea with a bit of water and 2-3 grains of salt. Eat the rice cream in the morning together with either steamed carrots or kale topped with sunflower seeds or whatever you like. I also like to top it with Adzuki beans simply cooked in water with a piece of kombu, then I put them through a food mill (you must have one lying around from your baby days) or you can food process them. I like a big bowl of rice cream and then a dollup of adzuki beans (pictured above) or steamed vegetables.

I know that this may sound like a process but the second or third time you do it it will just become easy for you and believe me you will have energy and feel great! Clear eyes, tons of energy and if you want to give up coffee this is a good time as you will probably have no craving for it?! (well at least I didn't!)

Good luck and I hope that this recipe makes you feel great!

rice cream after 5 hours of cooking


Robin said...

Hi! About how much water do you use to cook the grains? I would usually use about 3 cups water for 1.5 cups grains, but do you start with much much more since they will cook for so long? I usually hibernate in January and start making "new year" changes in February, and I'm intrigued by your rice cream cleanse!

nonchalant mom said...

Hello Robin! You should use about 4 cups of water - I actually fill my pot (in photo) about 3/4 full - then I drink the 'tea' or rice milk at the top (with about 1-3 grains of salt) and 'eat' the rice cream that is on the bottom of my pot. I usually scoop off the top milk and put in a glass storage container, and then put the rice cream in a separate container - these will last up to 3 days in fridge.

Hayley said...

I want to try this- would it work in a slow cooker?


Robin said...

Thank you! I'm excited to try this. I know nothing about macrobiotics and am looking forward to sampling the umeboshi plums. Also wondering if I can give up sugar this (short) month? I've tried before and didn't last long at all. Cheers!

nonchalant mom said...

okay I hate to get all macrobiotic on you but it's better to cook on a flame, it's just better for the energy of the food. but I'm sure it would work in a slow-cooker, the only problem is that I think it might still be too much heat. I've never tried it...

nonchalant mom said...

another good way to give up sugar is to eat millet with sweet vegetables (cook millet with carrots, sweet onion (normal yellow), kombacha squash) it will help to quell cravings for sugar. But the rice cream also helps! (maybe trade off, every other cooking cycle?)