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How Japanese cook white rice

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Posted on Friday, March 27, 2009 - 8:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I found these instructions recently on how to cook Japanese or sushi rice and found it interesting.

As an American, I had cooked white rice for 30 years and never heard of rinsing it until I came to this site. My first AHA moment came after I suspected an allergy/sensitivity to corn and looked it up online to find hidden sources(I felt that it must be in Vanilla flavoring, canned tomatoes, most dairy products and I was right - little did I know that it would lead me here to find that it was but the tip of the iceberg). It was especially frustrating to find that white rice was one of my problems(and the reason why). Quoting my MD/PhD/diagnostician, "Nobody is ever allergic to rice". HA!

BTW, I was appalled to find out that corn is in almost everything normal Americans eat since it is highly allergenic. I am amazed that we don't have more people with multiple food sensitivities or more deaths from anaphylactic shock. What reasonable person would know that canned green beans have corn in them when the ingredients are: green beans, water, citric acid, salt. It makes me angrier every time I think about it.

Oh well, this started as an interesting anecdote and turned into a rant. Sorry, but I am very frustrated that even rotation diet guides don't explain the white/brown rice thing at all.

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