Happiness and Brown Rice by Aveline Kushi

The morning of July 20, 1951 was beautiful and sunny. The sky and ocean met in a symphony of blue. Fifteen days out of Tokyo, the Colona arrived in San Francisco, beneath the magnificent Golden Gate Bridge. I was one of six passengers on the small Norwegian cargo vessel. Despite the wonderful crossing, I was one of six passengers on the small Norwegian cargo vessel. Despite the wonderful crossing, I could not enjoy the scenery and excitement of landing. I had an intense headache and had suffered nightmares during the night before.

When he put me on the boat to America in Japan, my teacher, George Ohsawa, had told me to eat well and not to worry about my lack of English or special training. He said the universe would teach me everything I needed to know and to keep a grateful mind and appreciate all experiences, the bad along with the good. Every day during the voyage, our small group of passengers ate at the captain's table. I confined myself to some rye crackers at the table and a little roasted rice between each meal chewed in my cabin from a ten-pound supply which a friend had made especially for my trip. On board ship, another passenger, one of the Crown Prince's English teachers, encouraged me to eat more. I finally consented to have some carrots, peas, and celery that had been cooked in a rich meat stew.

That night I had bad dreams for the first time since I became macrobiotic about a year and a half before. While staying at George Ohsawa's dormitory, I had enjoyed a nice peaceful sleep each night. Some of my friends at the study house would go out and eat regular food from time to time, but I ate only what was served, and my condition became very clean. Now, passing beneath the Golden Gate Bridge, I knew that my troubles were the direct result of what I had eaten during the previous day. I realized that if our condition is not healthy, we can never become truly happy, even if our surroundings are beautiful. This valuable experience, on my first day in America, made me intensely question human nature and the quality of our lives. Since coming ashore in San Francisco, I always notice the energy of the food I am eating and correlate it with my daily health and way of thinking. It is truly the key to regaining our paradise lost.

Human beings are the most developed form of life on our wonderful planet, and cooked whole grains are the ideal food. Among cereal grains, brown rice is the most balanced. Its size, shape, color, texture, and proportion of carbohydrate, fat, protein, and minerals fall in the middle of the spectrum of the seven principal grains. Wheat, barley, oats, and other grains are divided in half by a slight indentation in their kernels. Rice has no such line and is biologically the most integrated grain--our evolutionary counterpart in the plant world. Rice is particularly soothing to the brain and nervous system, our species' most developed organs. Rice is now cultivate on every continent and has been integrated into many cuisines, East and West. It may truly be considered humanity's universal staple.

I always try to obtain the highest quality organic brown rice available and keep a constant supply on hand. Next best is natural or ecologically grown brown rice, cultivated with a minimum of soil additives and pesticides. I buy in bulk when possible and closely examine a handful of individual grains from the bin for consistent milling. A light green color indicates grains that have been harvested prematurely. I also check for the presence of hulls, or the dark outer sheaths which are taken off in milling. More than an occasional immature grain or husk indicates that the quality of the rice is not good. I also check for broken or chipped grains which have lost their energy and will not sprout. Rice with a conspicuous amount of dirt, pebbles, and other extraneous matter should also be avoided if possible. At home I sometimes further test the potency of the grain by placing a cup of rice in a bowl of water. If more than 1 or 2 percent of the kernels remain floating on the surface, the rice is low in vitality.

Until recently, only hulled brown rice has generally been available. Small motorized hulling machines are now available for household or community use, and some rice growers are marketing unhulled grain for this purpose. Rice that is freshly hulled just before the meal contains the maximum energy and nutrients. Though expensive, the home hulling machine will return its investment many times in improved health and consciousness.

Pressure-Cooked Brown Rice

In ancient China, Mexico, Europe, and the Middle East, grains were cooked under pressure in heavy pots or caldrons. Stones set on top of thick lids often added additional weight. Pressure, along with fire, salt, and water, was recognized as an important factor in cooking. Pressure-cooking is the quickest and most thorough way to prepare whole grains, especially brown rice. While cooked, each grain should be separate and distinct, and the rice should taste sweet. Pressure brings out this natural sweetness, and rice cooked in this way is the most digestible form of grain for daily consumption, though from time to time I also prepare rice by boiling, steaming, or other cooking method.

2 cups organic brown rice 1 1/4 to 1 1/2 cups spring water per cup of rice Pinch of sea salt per cup of rice

Gently wash the rice (short- or medium-grain) and quickly place it in a pressure cooker and smooth out the surface of the rice so that it is level. Slowly add spring water down the side of the pressure cooker so that the surface of the rice remains calm and even. If time permits, soak the rice for 2 to 3 hours or longer. Put the pressure cooker on the stove, either uncovered or with the cover on untightened, and begin to cook over low heat. When the water begins to bubble (after about 10 to 15 minutes), add the sea salt. Then tighten the cover of the pressure cooker securely, and bring up slowly to full pressure. This is signified by the hissing, jiggling, and/or spinning of the gauge, depending on the model of pressure cooker used. When the pressure is up, put a metal flame deflector under the pot and turn the heat to low. Cook for 50 minutes.

When the rice is done, remove the pressure cooker from the heat and allow it to stand for at least 5 minutes before reducing the pressure and removing the cover. If you wait 10 to 15 minutes for the pressure to come down naturally before opening, the rice will be even better. This wait allows any burnt or scorched grains on the bottom to loosen.

Using a bamboo rice paddle or wooden spoon, lift the rice from the pressure cooker one spoonful at a time and smooth into a large wooden bowl. Distribute evenly the heavier, well-cooked rice at the bottom and the lighter, flufflier rice at the top. Alternating scoops in this way makes for a more balanced bowl of rice.

Rice pressure-cooked in this way will have a delicious, nutty, naturally sweet taste and will impart a very peaceful, strong feeling.

Miso Soft Rice

Leftover rice seasoned with miso makes a delicious soft rice for the morning meal.

2 cups cooked brown rice 7 to 8 cups spring water 1 cup celery sliced on diagonal 1 3-to-4-inch strip of kombu, soaked and sliced or diced 4 shiitake mushrooms, soaked and sliced or diced Pureed barley miso Sliced scallions

Put the rice, water, celery, kombu, and shiitake in a pot. Bring to a boil, reduce the heat to low, and cover. Simmer for 1 hour or so, or pressure-cook for about 45 to 50 minutes. Season with pureed barley miso to taste and simmer for several minutes longer. Add the sliced scallions at the very end of the cooking time and serve hot.

Summer-Early Autumn-Style Fried Rice

Fried rice is a wonderful way to use leftover rice. Here is a seasonal variety I enjoy in late summer and early autumn.

1 to 2 tablespoons dark sesame oil 1 cup crumbled tofu 1/2 cup diced onion 1 tablespoon chopped scallion roots 1 cup fresh corn kernels (scraped from 1 medium-sized ear of corn) 2 cups cooked brown rice 1 to 2 tablespoons tamari soy sauce or sea salt 1/2 cup chopped parsley or scallions Toasted nori strips

Heat a frying pan and add the oil. Add the tofu and scramble for 2 to 3 minutes. Add onion, scallion roots, corn, and rice. Cover, reduce the heat to low, and cook for 5 to 10 minutes, or until the vegetables and rice are hot. Add a little tamari soy sauce or sea salt. Cook a few minutes longer. Just before the dish is ready, add the chopped parsley or scallions. Mix the rice and vegetables well. Served and garnish with toasted strips of nori. If you want to keep the parsley or scallions bright green, do not cook them with the rice; simply use them as a garnish.