Kokkoh Macrobiotic Rice Milk Recipes
KOKKOH (MACROBIOTIC RICE MILK)
Kokkoh is used as an infant formula broth made from whole grains, seeds and legumes lightly toasted and ground to a powder(in this recipe using brown rice only). It was first brought to Western culture by Sakura Nyoichi, better known as George Ohsawa, as part of the Macrobiotic Diet, based a recipe widely used in traditional Japan and most commonly eaten as a breakfast cereal. From cafemom. Kokkoh is recommended as both a substitute for mother's milk and a means of weaning infants from it. (In the former case the recipe often calls only for brown rice ground to a fine powder and water.) Besides its soft and easily digestible texture, kokkoh is recommended as such because its mixture has a high and varied protein content; combined, the amino acids in each of the ingredients described at the outset include virtually all those needed for consumption. It is thus especially well suited for the growth needs of a child. When used solely for weaning, it is recommended that kokkoh be introduced at between 8 months and a year of age. It may be used as breast milk substitute as early as five months, but with a larger proportion of water, in order to further dilute the mixture. Kokkoh is also an important part of the macrobiotic diet, in accordance with the diet's heavy emphasis upon grains. Along with its use as a means of weaning, kokkoh is a common breakfast food among macrobiotic eaters of all ages.
Provided by Sharon123
Categories Beverages
Time 2h30m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Wash the rice and toast it in a dry pan, stirring it constantly until it is golden and begins to pop.
- Add the water and salt and simmer for 2 hours or more on a low flame, stirring occasionally.
- Squeeze out the cream with a cheesecloth.
- This milk can serve as the basis for infant formula if it is supplemented with other nutrients.
Nutrition Facts : Calories 684.5, Fat 5.4, SaturatedFat 1.1, Sodium 665.4, Carbohydrate 142.9, Fiber 6.5, Sugar 1.6, Protein 14.7
D I Y RICE MILK
Make yer own rice milk! This is a homemade solution to Rice Dream and similar products. Easy, nutritious and absolutely no preservatives or other "unknowns".
Provided by Roosie
Categories Beverages
Time 2h20m
Yield 20 oz, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Cook rice, vanilla bean or extract and water until very soft.
- Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
- Blend until very smooth.
- Let stand for at least 45 minutes, then strain through cheese cloth.
- Voila! Rice milk!
HOME MADE MILK RICE- SRILANKA
Milk rice is one of the very popular food in Sri Lanka
Provided by stelladias77
Time 1h40m
Yield Serves 5
Number Of Ingredients 4
Steps:
- Wash the rice, put in a medium saucepan and add water.
- Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
- Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed.
- coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
- Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
- If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, banana.
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