Genuine Brown Rice Cream

[from The Cancer Prevention Diet, by Michio Kuchi and Alex Jack]

1 cup brown rice
10 cups filtered or spring water
1/2 umeboshi plum or a pinch of sea salt per cup of rice

Dry-roast rice in a cast-iron or stainless steel skillet until golden brown. Place in a pot, add water and plum or salt, and bring to a boil. Cover, lower heat, and place a flame deflector beneath pot. Cook until water is one-half of original volume. Let the rice cool and place in cheesecloth or unbleached muslin, tie, and squeeze a creamy liquid out of the pulp through the cloth. Heat the cream again, then serve. Add salt if needed. The remaining pulp is also very good to eat and can be made into a small ball and steamed with grated lotus root or carrot.

Note: Makes a delicious breakfast cereal and is also good for those who have difficulty eating. The lives of many people who otherwise  could not eat have been saved with rice cream. The love, care, and energy of the cook can be imparted to the food with his or her hands.

Variation: Garnish with scallions, chopped parsley, nori [sushi sheets], gomashio, or roasted sunflower seeds.