Articles Grains Overview Grain Recipes Grains For Breakfast Soups Vegetables Overview Vegetable Recipes Salads Beans Overview Bean Recipes Sea Vegetables Condiments Overview Condiment Recipes Pickles Overview Pickles Recipes Seasonings Oil Fish Fruit Nuts Seeds Snacks Sweets Dessert Suggestions Beverages Grains Overview * For use in tropical and subtropical environment NOTE: The above categories are general guidelines for a standard macrobiotic diet. In case of specific health problems or condition certain items such as baked flour products or refined grains might be best avoided for a certain time. Please refer to your personal recommendations for guidance. MASTERING GRAINS – RICE The following information is provided as a guideline for the cooking and preparation of pressure-cooked rice, and is applicable to the next two rice recipes (Pressure-cooked short grain brown rice, and OHSAWA pot pressure-cooked soaked brown rice). After your rice has finished cooking, try to allow the pressure to gradually come down naturally. This creates a more peaceful quality in the rice, and your rice will have a more delicious flavor. Also, the moisture from the rice will loosen any scorched or burnt grains that may be left on the bottom of the pot, making them easier to remove without wasting any rice. Occasionally, if you are in a hurry, or if you want lighter, fluffier rice, you may bring the pressure down quickly by lifting the pressure valve. However, if your rice happens to stick to the bottom of the pot, it can be removed quite easily by adding a little water and allowing it to sit until it becomes soft. Then, drain off the water and set the rice aside for use in making soft rice, bread, etc. When removing rice from the pressure cooker, first wet your rice paddles with water to prevent the grains from sticking to it. Then, press the paddle down around the sides of the pot to loosen the grains off the sides. Remove the grain one scoop at a time, digging deeply into the pot so that each scoop includes the more yang grains at the bottom and the more yin grains at the top. Place each scoop in a wooden bowl, and with gently cutting strokes, smooth it out into the bowl. This insures an even mixture of the more yin (top) and more yang (bottom) grains throughout the bowl, creating a more balanced condition in those who eat the rice. If you have a scorched, hard, bottom layer of rice in your pot, gently push each piece of this down into the center or at the edges of the bowl, and cover them with softer grains. The heat and moisture that it contains will cause the grains to expand, thus producing a very wet and often tasteless bowl of rice. By placing your rice immediately into a wooden bowl and covering it with a bamboo mat, you allow it to cool slowly, permitting air to circulate and moisture to escape.