How To Eat to Live: Rice

How To Eat to Live:

More on Grains​

Rice

Read the Following Slide Out Loud

Food Can Be Life or Death

" We can shorten and destroy our lives by the way we prepare and cook the food we eat. Allah, in the Person of Master Fard Muhammad, to whom praises are due forever, taught me that all our food (not including fruits) should be cooked, and cooked until thoroughly done."

Multiple Choice

Do we eat this food?

• Yes!

• No!

• Conditionally

Read the Following Slide Out Loud

How to Eat To Live

• "...potatoes and rice are too starchy for you and me. They laden us with too much starch and fat, which are friends to diabetes.” -- Page 4, book 1 

• “If you must eat rice, please brown it thoroughly in your oven or on top of your stove with a little butter or oil to keep it from sticking.” --- Page 12, book 1

Rice

• Cereal plant

• Tropical climate

• Semi-Aquatic

• Short, Medium, Long

Multiple Choice

Which type of grain has the MOST starch?

(*hint* used for sushi)

• Long

• Medium

• Short

Anatomy of a Rice Grain

• Hull (husk)

• Bran

• Germ

• Endosperm

Multiple Choice

All parts of the rice grain are edible

• True

• False

Brown vs. White Rice

Brown rice has had only the hull removed while white rice has had everything but endosperm removed.

Multiple Select

Which of the following help to reduce starch in rice?

• Wash it

• Parch it (Brown)

• Cook it with butter

• Let it cool before you eat it

Read the Following Slide Out Loud

How to Eat to Live

“Eat rice, but do not eat the rice without washing it thoroughly until the water becomes clear as you pour it off the washed rice. And take the rice and parch it in a pan that has a little butter, vegetable oil or corn oil or olive oil in it. Keep turning the rice over in the pan and do not let it burn. Then put it into your boiler with water in it and let it boil slowly. Keep the fire low enough so that the water just pips. It does not take a lot of rapidly boiling water to cook rice. Just let it simmer on the stove until the grain of rice swells to two or three times its natural size.” -- Page 176 , book 2

Benefits of Browning (Toasting)

• Amylose vs. Amylopectin

• More amylose = lower glycemic index

• Browning causes amylopectin to break down into amylose which is easier to digest :)

Open Ended

Why should you brown rice (parch/toast it before cooking)?

Multiple Choice

Based off of the glycemic index, which would raise your blood sugar at a faster rate?

• Amylose

• Amylopectin

REVIEW​

Multiple Choice

Which grain contains the lowest amount of starch?

• short

• medium

• long

Multiple Choice

Which part of the rice grain is not edible

• Endosperm

• Bran

• Hull (husk)

• Germ

Multiple Choice

Which starch found in rice is easier to digest?

• Amylose

• Amylopectin

Open Ended

The Most Honorable Elijah Muhammad gives us clear instructions on how to properly prepare rice. Those instructions can be simply stated in three steps. Please list them.