Let me give you just one reason: Did you know that they put talc in rice? TALC! Talc ingestion is highly correlated with stomach cancer! We’ve been rice eaters for years and we just found this out by accident.
Hubby went to the store to buy brown rice. Our usual brand was not in stock but he found this Korean brand instead. It says Brown Rice No Talc U.S. No.1 Supreme Quality. At the back, it says rinse rice lightly 3-4 times before cooking.
We found out talc is regularly used to polish the rice and make it shiny! A Japanese study showed that washing 9 times CANNOT remove the talc completely and talc is indestructable once ingested. There is a prevailing hypothesis regarding high incidence of gastic cancer in Japan: chronic inflammation caused by bacterial infection enhanced by high salt intake and carcinogens (TALC) that leads to cancer. Most Japanese and Korean moms wash the rice till the water runs clear. Washing and milling your own brown rice (unpolished rice) avoids the possibility of ingesting talc and possible residual fertilizers.
That’s why I’m thrilled with my Wondermill. I can mill not just organic, talc-free rice, but also whole wheat, rye, beans, quinoa, teff, nuts, lentils, chickpea and amaranth just to name a few!!
So here’s what you can do with your brown rice flour— my go to recipe for crispy, Savory Sesame Brown Rice Crackers.
Savory Sesame Brown Rice Crackers
3/4 cup brown rice flour
2 Tbsp sesame seeds
1 tsp minced parsley
1/2 tsp salt
1 tsp brown sugar
1 tsp paprika
1 tsp granulated garlic
1 tsp onion powder (add more for oniony flavor)
1 Tbsp olive oil
4 Tbsp water
Measure out 2 cups brown rice. You will have more than enough brown rice flour for baking these crackers as you’ll be using only 3/4 cups brown rice flour for this recipe.
Washing rice gets rid of clinging starch left off in the processing so the cooked rice is not gluey. It also removes any possible trace fungicides or additives like glucose so rinse brown rice four times, drain water and spread rice on a baking sheet and dry at 170 F for 25 min. or air dry. Mill rice on the Wondermill. It takes just 3 minutes!
Mix brown rice, sesame seeds, parsley, salt, onion powder, brown sugar, olive oil and water. Form a dough, squeezing if necessary. Using a rolling pin, spread it on parchment paper/ Silpat. Crackers are crispier when dough is rolled thin. Score dough into diamond shapes using a pizza cutter. Bake at 350 F for 10 minutes or till lightly golden brown. Let crackers cool to crisp up. Enjoy!