fbpx

Cooking with Seawater – A New Recipe for Rice

raw-riceThere is a growing body of evidence supporting sea water as our ally for health and wellness [1], and there is also ancient history in using it for different food preparations [2]. The salt we use, or should use, to cook is derived from it. Salt was so important in the past that the word salary comes from it – people were paid in salt.

Because it is the most complete mineral supplement there is [3], and it deactivates harmful land bacteria, I have been looking for ways to introduce it in our every day life. I have used it to cook soups, stews or anything that needs a liquid medium.

At this time I will give one of the simplest preparations, and one that I do regularly: white rice. Yes, simple staple food. In this case it is long rice, the most common one in many cultures.

Ingredients:

– 1 cup white rice, for two people
– a dash of olive oil
– sea water to cover rice, plus two fingers

Preparation:

Wash the rice thoroughly until the water comes out transparent. Put it in a pot, and cover with the sea water plus two fingers. Add the dash of olive oil and take it to low fire, covered. When it is half done and the rice shows the “belly,” turn off the stove and leave it to finish cooking on its own, covered.

This is an extremely simple recipe, which hopefully illustrates how to use sea water to cook. What I have noticed is that replacing all liquid by sea water gives the taste I want. In some cases, like tomato sauce, I do need to add some Himalayan salt to correct the taste. But for things like potato salad, rice, or soup, the seawater works just fine on its own.

One last comment: the taste is not exactly the same as table salt, it is a little bit more bitter – probably because of the magnesium and potassium salts in it.

References:
[1] http://www.amazon.com/DIETA-DEL-DELF%C3%8DN-Spanish-ebook/dp/B00GSWPR1Q/
[2] http://www.theoldfoodie.com/2012/06/cooking-with-seawater.html
[3] http://www.seafriends.org.nz/oceano/seawater.htm


Thanks for participating in the [Grow] Network Writing Contest. We have over $1,500 in prizes lined up for the current writing contest, with more to come. Here is a list of the current pot of prizes:

– A 21.5 quart pressure canner from All American, a $380 value
– A Survival Still emergency water purification still, a $279 value
– 1 year of free membership in the [Grow] Network Core Community, a $240 value
– A copy of The Summer of Survival Complete Collection from Life Changes Be Ready, a $127 value
– 2 copies of the complete Home Grown Food Summit, valued at $67 each
– 3 free 3 month memberships in the [Grow] Network Core Community, valued at $60 each
– The complete 2014 Grow Your Own Food Summit interview series, a $47 value
– 4 copies of the Grow Your Own Groceries DVD video set, valued at $42 each
– A Bug Out Seed Kit from the Sustainable Seed Company, a $40 value
– 4 copies of the Alternatives To Dentists DVD video, valued at $32 each

(Visited 697 times, 1 visits today)
Tags:

Categorised in: , , , ,

This post was written by

COMMENTS(0)

  • Sharie says:

    I just used sea water for the first time a few days ago when making clam chowder. It was awesome. Just the right amount of salt, straight from nature. I’ll be incorporating it into my diet more often after reading this!

  • Carol says:

    Seamazing is a product which is the dehydrated sea water crystals. You can search it online for info and product.

  • Whitney says:

    Sandra, the Gulf of Mexico is not safe! The BP company drilled a hole in the ocean floor, caused an explosion, and now the oil still gushes up out of that hole. Worse, BP treated the waters with a chemical called Corexit, which they claimed would disperse the oil. Not so. It merely served to push it down. It killed the sea life there. The evaporated waters, caught by the clouds and pushed by the winds, drop the rain on Florida – and the crops that grow there are equally contaminated.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.