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
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