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Sweet Rice

Emme999

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Emme999 Enthusiast
Emme999
Posted

Hello. I am having some difficulty today and am wondering what's going on. I've eaten the Lundberg farms Wild Rice blend that contains long grain brown rice, sweet brown rice, wild rice bits, Wehani, and Black Japonica.

I've realized that my gluten reaction is emotional. I get either really angry or really sad. I've been furious all day today with absolutely no reason so... I'm wondering.

There's a book called "Healing with Whole Foods" by Paul Pitchford and although it does say some clearly idiotic things like "those with gluten intolerance -even celiacs- can usually tolerate spelt" - I think that, he does have generally intelligent things to say about foods. He notes that celiacs should avoid sweet rice because it is a highly glutinous grain.

Does glutinous mean "sticky" or "containing gluten" ? I always thought it was talking about gluten, but that's not the correct association (according to Websters).

Does anyone else have troubles with sweet rice?

Another thing this could be is that I've ingested another of the foods that I'm allergic to (I know. I'm a moron.) - sesame oil. It has caused me amazing physical/joint pain today. I know the pain is associated with it because it always happens that way - eat foods I'm allergic to, expect inflammation. So.. maybe the anger is from that..?

I don't know. But I'd love to know what your take is on all this! (Particularly the sweet rice!)

Thanks

- Michelle :wub:

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tarnalberry Community Regular
tarnalberry
Posted

"glutinous" rice is fine. it does just mean that it is a sticky rice. technically ALL grains contain gluten - because gluten is just the technical term for a plant protein. we use it vernacularly to refer to wheat, barley, rye, and oats because that's what the intolerance is called, and the major gluten used in... the western world, is wheat derived.

dipping into the sesame oil probably didn't help, but i know it's a hard ingredient to avoid!

KaitiUSA Enthusiast
KaitiUSA
Posted

I love rice...I don't have problems with it either.

However, Kristina is correct...rice does contain gluten and all grains contain gluten but only the certain proteins in some of those grains cause us problems.

If you have a problem with rice it would not be celiac related but you should stay away from it if it causes issues

Emme999 Enthusiast
Emme999
Posted
  • Author

Okay. Thanks for the interpretation :)

The whole thing started with this (really yummy) mix of that wild rice, soy sauce, chicken, and gluten-free teriyaki sauce from Premier Japan (ingredients: Filtered Well Water, Wheat-free Tamari, Dehydrated Cane Juice, Apple Cider Vinegar, Ginger Root, Toasted Sesame Oil, Salt, Tapioca Starch, Garlic, Lemon Juice Concentrate, Spices, Onion Flakes, Xanthan Gum, Ginger Extract). The stuff is crazy good and I've been using it just about every day - much to the irritation of my body (my wrist in particular). Anyway - if you guys don't have a sesame problem, you should try it! It's kind of buttery (though I can't figure out how.. but *really* good).

Tiffany - this has led me to go and buy some mirin to make *your* teriyaki sauce! (Yay! No sesame oil! :)) Do I need to be concerned if it doesn't say "gluten free" on the bottle? It's from Eden. Ingredients: Water, Rice, Koji (Aspergillus Orzae), Sea Salt. Thanks for posting this recipe! It looks tasty!

Thanks guys :)

- Michelle :wub:

tarnalberry Community Regular
tarnalberry
Posted

Like regular wine, I haven't worried about whether or not mirin specifically say "gluten-free" on the bottle. (I use the same brand you picked up.)

I don't remember the exact quantities I put in that recipe, but if it's not quite to your liking, I'd encourage you to futz with it as necessary. I like extra ginger, and my husband likes plenty of pineapple juice in it. (If I had a can of crushed pineapple the last time I made it, I would have used that.) And the other thing I was reminded of the last time I made it... it keeps thickening after it cools! I had made a REALLY thick... paste by the time I turned off the heat and let it cool down. :-) Oops. (I just thinned it out with some pineapple juice and it was all good. ;-) )

Emme999 Enthusiast
Emme999
Posted
  • Author

Thanks for the extra instruction!! I was thinking that I should have asked you about adding extra ginger right after I hit that "Add Reply" button (doh!) - thanks for reading my mind ;) I looooove ginger and will probably add too much and go bliss crazy! :wub:

Have you ever added garlic? Or used maple syrup instead of sugar? I'm just wondering about delicious variations... (yum!)

Thanks again!!

- Michelle :wub:

tarnalberry Community Regular
tarnalberry
Posted

lol... ginger's good stuff (though I can only take so much candied ginger at a time...)

garlic? nope, not in the sauce itself, but on the items I cook with it. it'd probably be fine.

maple syrup... ehhh... no. :-D I don't think the richer taste of the maple syrup would hold up well against the salt in the soy sauce, but I'm not a big maple syrup fan, so I'm sure I'm biased. Agave would work fine, as would a light (not dark) honey. I've used fructose before, to reduce the quantity, and last time, to add even more pineapple (we should have just grilled pineapple rings... really), I used pinapple jam.

If you try the maple syrup, let us know how it turns out! I know there are lots of others on the board who love the stuff.

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Emme999 Enthusiast
Emme999
Posted
  • Author

Okay! I made it! :) :) :)

Haven't actually eaten it yet - but here's what I did. (Tasting all the way :9)

I followed Tiffany's instructions, but then umm... *doubled* the ginger amount (I kept tasting it and it just didn't seem gingery enough!) and used dark brown sugar instead of white sugar. By the end of the cooking, it was tasting pretty yummy! :wub: Then I put it in a plastic container and thought.. 'hey! I have an idea!' and put a slice of candied ginger in the bottom. Oh, and I doubled the recipe so hopefully that one slice wont be too overpowering.

I made it while I was eating quinoa so I'm not hungry enough to try it now :angry: What was I thinking? :rolleyes:

Anyway, I'm going to try it over brown rice w/chicken later. I'm kinda scared though! All that ginger! :blink:

LOL I was kind of like that little girl making cookies with her mom who puts in 3 cups of sugar instead of one... :P I hope I didn't mess it up!! :)

I'm so excited! Thanks Tiffany!!! :)

- Michelle :wub:

Emme999 Enthusiast
Emme999
Posted
  • Author

Oh - one more thing I did was sprinkle in a little garlic. It didn't make it taste better :P I don't think I used enough to cause any major problems - but def. wont do that again!

:wub:

tarnalberry Community Regular
tarnalberry
Posted

lol - you could have had teriyaki quinoa! ;-) hmm... :-?

yeah, I tried the garlic... didn't work for me either.

mmmm.... all that ginger! ;-)

Emme999 Enthusiast
Emme999
Posted
  • Author

tee-hee :)

I'm so excited to taste it that I'm just giddy :P Maybe I should run around the block a few times to work up an appetite!

Maybe I should start cooking the brown rice! :o

:) :) :) :) :) :) :) :) :) :)

Emme999 Enthusiast
Emme999
Posted
  • Author

Okay - I had it last night and it was yummy! But - too sweet :P Ugh! Must have been the candied ginger in the bottom of the bottle! But, I just added more soy sauce and it was delicious!! :) :) :)

Thanks Tiffany!! :) :) :)

- Michelle :wub:

(Note to self: next time, add more ginger ;))

tarnalberry Community Regular
tarnalberry
Posted

I'm glad you liked it! :-) Let us know if you come up with any great variations. Hmm... I wonder... having it so sweet make make it work in some kind of dessert recipe... I'll have to think about that one...

Emme999 Enthusiast
Emme999
Posted
  • Author

mmm... dessert recipe... :9 Probably! Check out the ginger people post I did a little while ago if you are looking for a gingery dessert recipe. I put a link to the ginger people post on it - and they have a whole recipe page :)

- Michelle :wub:

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