Rice, fRom Heaven?

Calendar 2014

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january 2014

1 january: New Year’s Day

Rice, Oryza Sativa, is the plant species from the Grass family and the fruit thereof is also called rice. For the majority of the world population, rice is the most important food, especially in the warmer regions. Rice is the basic food of the world population. The rice culture belongs to the oldest cultures in the world and constitutes the basis of all South and East-Asian forms of civilization. In Hinduism the creative Energy Gayatri elevates the human being with 8 powers above the other creatures. In one of her eight hands she has a bowl of rice. Apart from wheat, rice is the most cultivated corn crop world-wide. Rice is the source of carbohydrates and other healthy nutrients. In South-east Asia and Egypt, rice was cultivated for its nutritional value long before our era, among other things around 3500 BC in Northern Thailand. In the 15th century the plant was brought to Italy. Thereafter the Moors brought rice to Spain and Portugal and thereafter to South-America. Rice is also planted in Italy, Greece, Portugal, France, the United States and Australia, in short in all tropical countries. India and China jointly produce half of all rice on earth, mainly for own use. Thailand, Vietnam, the United States and India are the most important export countries of rice.

The Origin Of rice

CBM: Basmatirice on the Himalaya’s in the prehistory.Photo-shoot: Himalaya, Nepal, 2013

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february 2014

25 february: Revolution Day

Rice has approximately 25 marsh plant species, mostly with an overhanging plume of unifloral ears. The flowers have six stamens. The two most important varieties are: the Japonica and the Indica. The Japonica straw is short and stiff with short, thick grains. The Indica straw is long and soft with long grains. Breed crossings yield a high production and ripen soon. There are almost 7000 varieties with growth periods of 80 to 170 days. They grow in soils, along fresh and brackish water, dry or wet or marshes and irrigated soils in the (sub) tropics. In Suriname they are designated as Rice line 128, 130 etc... We call the rice varieties: Parboiled, Unpolished rice, White long grain, Long grain, Medium grain, Ketan, Basmati or royal rice (India, Pakistan), Wild rice and mix. Wet and dry cooking rice, Whole grains and broken rice; also sticky rice. The bulk of the rice is grinded and polished. With skin and seed removed, it arrives (among others from Suriname and India) at the world market as white rice or brown rice. Risotto (Italy), Wild rice is water grass seed (United States and Canada). Thai rice (Thailand and Vietnam). Botan rice (East Asia). The Japonica sticky rice known as lontong, ketan, sushi and dessert rice. The best varieties are designated as superfine, which indicates the length of the grain (> 6.4 mm).

rice genus and sTrains

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march 2014

17 march: Holi Phagwa

Rice (Akshata) is a spiritual battery of the Primordial Soul Siva. A battery in which gods (energies) are invited to take a seat during ceremonies. For spiritual intervention. The cosmic wisdom at levels: Rig-, Yajur-, Saama- and Atharva Veda etc. disclose their secrets of the universe. ‘That, which is stationary, Vrihyaadeh of rice...’ (RV 2.31.5). The soul (Jiva or Kshara) is the battery in the humanbeing. An endless energy Diaspora. ‘(…) love for each other as boiling water mixes with rice to cook this, so you should live in peace!’ (AV 3401). Spiritual pollination. ‘Charged’ we enthuse and convince others. Birds use their colours, singing and their cleverness to conquer the heart of their female. Diligently performing an enchanting courtship display, which comes to an ecstatic climax when the couple walks over the water in perfect symmetry. ‘Threads (…) in rice water are soaked to make them thicker and more durable (…; Sutra).’ (RV 1.105.8). Painting canvas! The relationship Jiva-Siva (Agni/Energy) is eternal. ‘Rice, (…) a future sacrifice (Arataye) ‘for a demon’ and rataye or ‘Light’ for gods.’ (YV 11). Liberated: entirely charged, together we form an entity. ‘(...) if we walk in the light, as He is in the light, we have fellowship with each other.’ (John 1:7). ‘And (…) He (Jesus) expelled many demons.’ (Mark 1:34).

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april 2014

18 april: Good Friday20 april: 1st Easther21 april: 2nd Easther

The rice plant becomes 0.6 to 1.8 m high with a substantial stooling capacity. It does not have rootstocks and has short growth duration. Most varieties are bound to a shallow water environment to which the plant is adjusted by numerous intercellular, continuing channels in stems and roots. Through this channel system the plant provides the roots with oxygen for the development, in the course of which they can live in a soil environment without oxygen (anaerobe). The leaves have a big, stem-comprising sheath. The inflorescence is a loose ear; in case of ripening of the grains (fruits) the ears bend in hanging position. In the cosmic science one talks of ‘Sacred rice’, this is rice with initiating Spiritual Energy which priests touch or throw with holy sayings during rituals (sacrifice and farewell services); adhesives of among other things greenhouse gasses. Idem in a 16-step sacrifice ceremony (Pudja), which enhances the willpower and perseverance during concentration and trance. We experience this as practical wealth and it cleanses the (inner) world: poeta minor to poeta major. Blessed rice meal after ritual ceremony is recognized as holy. Also the farewell ritual (Siddha with rice) ‘a positive deed’ is sacral.

rice planT and ‘planTed’ in rice

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may 2014

1 may: Labour Day

Rice grows best on acid to poorly acid soils on seed-beds. The soil is mostly first thoroughly soaked (inundation) and then ploughed and harrowed. If necessary this is repeated to obtain the desired even mud layer, in which the rice roots can quickly develop. Rice varieties must be able to adjust to the climate. The optimal temperature is between 18 and 40 °C. Rice cannot withstand freezing weather. It is a very sun-loving crop. The rice needs a minimum of 1250 mm of rain per year during the growth season. For a complete cycle the total water gift is between 10 000 and 17 000 m3 per ha. The water may not stagnate at the rice fields. It may do without water periodically. But the ear development needs much water. There are 2 planting methods: manual and mechanized. In a manual manner rice shoots (seedlings) are transplanted on the worked fields after 4 to 6 weeks. In such manner the proceeds are more than with the mechanized agriculture in the course of which the sowing is done by machines or airplanes.

rice culTivaTiOn

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june 2014

A rice grain consists of Brown rice and the hull. Harvested rice with hull is called ‘crude’ or ‘paddy’ rice. The variety determines the length, width and thickness of the grain. The grain consists of endosperm (nutritional tissue) and seed and around that we have the coat (the aleuronic layer and the seed skin with pericarp). The outer layer of the grain is the husk/chaff. Unpolished rice has many fibres: healthy for the intestines and it gives a stuffed feeling. Cosmic science treats the dance king Nataraja/Siva, the Innovator. During his passionate dance in heaven beads of sweat fell on earth as rice grains (taanda). With Taandava music (drum or Damaru) he improvised the alphabet (Akshara). The creation is a sequence of sounds, pitches and sound length; a rhythmical music shape with a clear beginning and end. Taandava of anger and fierce emotion is the dramatic art for creation, preservation and innovation. But music is also an ingredient for dance, cheerfulness and cosiness. The Chinese lion dance symbolizes happiness and prosperity. The Argentine melodious Tango, of small casts to a very big one, is a sensual dance for two persons. Each type of dance is a form of creation.

The bOwels Of rice

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july 2014

1 july: Emancipation Day28 july: Ied-Ul-Fitr

The United Nations (VN/FAO) and Earth Policy Institute are concerned about food scarcity and increasing food prices. They say ‘… chronic food scarcity. The trade in rice increases to 37.5 million, to an ‘absolute record’ in 2013. The annual consumption stocks between 2001-2013 dropped from 107 to 70 days.’ The rice prices can increase by 30%! In addition to demand and supply, also the type and the processing determine the price. ‘Rice is now gold’, said the minister of Trade of Cambodia. Food is the new oil. Land is the new gold. The number of People suffering from hunger went from 792 million (1997) to a billion. Rice is the basic food for 3 billion people. The global dry rice cultivation is 16 million ha (Brazil 4.5 million and Asia 9 million ha). Hybrid rice varieties yield 20% more. The long and round grain rice plant in Suriname is about 56,000 ha. (235,000 ton, 2011; especially for own consumption). This rice is categorized in semi-super, cargo and super. The price in 2012 was respectively: U$ 400, 430 and 460 p/mton. The 10 most important rice producers in 2012 were China, India, Thailand, Bangladesh, Indonesia, Japan, Brazil, Vietnam, Myanmar and the Philippines. The University of Gent says that the Suriname rice oil is better and healthier than soybean oil and yields more money (U$ 5/p.liter).

rice uniTes The naTiOns

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august 2014

9 august: Indigenous People’s Day

rice, alsO fOr spiriTual nuTriTiOn

Peeled in the country of origin it comes from abroad as unpolished rice or cargo rice; at the world market as Parboiled unpolished or Quick-cooking rice. Production line with Parboiled unpolished rice: Paddy – cleaning – soaking – cooking / steaming – drying – peeling – cleaning – packing. Production line with Short-cooking rice: Paddy – peeling – cleaning – moistening – steaming – crushing – drying – packing. With quick-cooking rice: Paddy – peeling – cleaning – grinding – moistening – steaming – drying – packing. Result: 100 kg paddy rice becomes 80 kg cargo rice and 20 kg husks. The 80 kg cargo yields 70 kg white rice and 10 kg podding flour. 10 kg podding flour contains 8 kg unpolished rice grindings. In the 70 kg white rice we have 48 kg whole white rice and 22 kg broken rice in several sizes. Spiritually:‘(...) This Atman, part of god in man who resides in (the lotus of ) the heart, is bigger than the earth, than the heavens, bigger than all these worlds but smaller than a rice grain, a mustard seed or the core of a barley grain.’ Spiritual grain is the pacemaker for the heart. ‘And from Him came in various groups in an appropriate manner (old, creating) gods (Sadhyas or Fire), human creatures, animals, birds, rice and barley (...).’ (Hindu World / Upanishad).

CBM: Kailash, mount Everest Photo-shoot: The Fulbari Resort, Pokhra, Nepal, 2013

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september 2014 In processing rice, the removal of the hard chaffs (pods) that enclose the grain are concerned, without damaging the coat and the seed. Rice has important nutrients. The pellicle and the seed are rich in proteins, fats and vitamins of the B-complex. The peeled rice is soaked and thereafter steamed (Parboiled). Fats and vitamins then mix in the grain and the proteins are preserved. The grain maintains its nutritional value. After solar and artificial drying, the husking can start. A time-saving variety in this respect is brining the rice under vacuum to remove air, soaking under pressure and steaming. The processing methods are manually and mechanized. In case of manual processing with grinding block and pounder, many broken grains are created, the coat is damaged and the seed is repelled. In case of mechanized processing, the rice is parboiled. 100 kg peeled grains yield about 73 kg peeled grains with coat or about 68 kg half-grinded grains or about 64 kg fully white, polished grains, of which the coat is completely removed. Unpolished rice is known as red rice, brown rice, unground rice and peeled rice. The unpolished rice cannot be preserved long. The majority of the rice varieties is grinded and the pellicle and seed is removed. Then it enters the world market as white rice, grinded rice and polished rice. Broken and inferior rice are used to make rice wine, beer and alcohol (arak). Rice meal is flour of broken, peeled rice grains. The rice pod meal created during peeling is used as fodder.

prOcessing and MeTaMOrphOsis

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october 2014

5 october: Ied-Ul-Adha10 october: Maroons Day23 october: Divali

The rice plant has many diseases which are mostly created by food disorders and fungus. The most important fungi are leave disease, seed damage, leave spots, bacteria rot and seedlings disease. The most important plagues are among others stem eels, termites as grass moths, beaked insects or bugs, freshwater crabs, rice thieves and field rats. The control is increasingly more often done by chemicals. The European regulations (Globalgap-standards) for food safety will enter into force in 2014. These are strict rules concerning the use of among other things pesticides. Rice is the basis of the global kitchen. A unilateral diet of grinded rice can cause a lack of vitamin B1 (thiamine), which may lead to the Beriberi disease, an endemic or indigenous disease, which mainly occurs in South and East Asia. Unpolished and parboiled rice are more nutritious than white rice. In the western world beriberi mostly occurs among chronic alcoholics by a combination or among other things a lack of food.

diseases frOM and as a resulT Of rice

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november 2014

25 november: Independence Day

Rice is a course and a main ingredient of the world kitchen. As a product, rice belongs to the group of bread, corn, potato, pasta, couscous and dried peas and beans. With rice one makes products such as: Rice vinegar, rice meal (flour), noodles, sheets or paper, wine, sorghum, flakes, puffed rice etc. In the spirituality we have a sacrificial meal of rice during ceremonies, among others: Panjierie (milled rice with sugar etc.); prof. R. Griffith: ‘(…) broken sacrifices.’ (AV 2949). Laddu (sweet rice balls), Mitha Bhaat (sweet rice). With death ceremonies among other things Pinda (rice balls and beds). ‘He brings libations of milk, rice and other corns (…). May All be Safe!’ (YV 379). ‘We were together in the past many times and we were also separated, and this is also what will happen in the future. Just as a pile of corn, which is transferred from granary to granary, gets a new composition and new combination each time, the same happens to Jiva (the human creature ) in het universe due to his joining; Pindodaka-Kriyah.’ (Bh.G. 1.41). And in the course of which Pinda represents (our body) and Anda (the universe). ‘The mind is not fed by carbohydrates, proteins and fats but by experiences gained’ (W. Brakman, physician and author).

rice and spiriTual prOducTs

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december 2014

25 december: 1st Christmas Day26 december: 2nd Christmas Day

By simply upgrading, Brazil brings many super vegetables on the table. Crops such as rice (…) and corn. We get more iron, zinc and pro-vitamin 1. ‘Nutrients that often lack in the whole world. The result thereof is ‘hidden hunger’, says nutritionist and coordinator M. Nutti of BioFort. With organic ‘Rice Duck Farming (RDF)’ in the Philippines, ducks constituted the success factor in rice cultivation. RDF: chickens – ducks are the Managers of the rice field. The whole day through they eat snails, worms, grasshoppers and other animals that impair plants. Vibrations during swimming prevent insects from eating the rice plants. The harvest doubles and the ‘Duck-Rice’ (without chemicals) yields more. Indian rice farmers harvest 4x more. Cultivation method System of Root Intensification currently yields instead of 4-5, 17-18 ton rice p ha, without genetic manipulation or extra pesticides. Farmers from Darveshpura sow and plant Shooting seeds with the first small spears. They are younger than the traditional 3 weeks and are planted manually on wet rice fields, 25 cm from each other in a grid pattern. In this manner the fields are dryer. Space and dry soil offer the roots more air and the rice plants grow better. The Result: extra rice!

MOdern culTure rice

Recipes and/or (etymological) statements

Cooking Rice (approximately 15 to 20 min)500 gr. rice. Washing 2× and inundating ± 1 cm (depending on the type of rice). Place the lid properly on the pot. As soon as the water boils, put the flame lower. A clacking lid is a sign that the rice is almost ready.

Rice crust, Brong-Brong, (Sweet and salted Rice Crust)Deep-fry the rice crust for some minutes in hot oil until it swells somewhat. (Mind you: rice crust burns quickly when it is deep-fried in oil). Place it on a pre-heated dish. Prepare the sauce. Invite guests around the table. Pour sauce over the rice crust. Roasting communication! As the rice crust is dry and hot, the pieces make a roasting sound when they come into contact with the sauce. The pieces of rice crust can also be eaten without sauce as a snack.

Sushi rice (Cook softly for 15 to 20 minutes)Step-by-step: 1 cup of rice p.p. Wash the rice with much cold water in a sieve. Stir and squeeze through the rice till it makes a grating sound. Refresh the water each time quickly, 4 to 5 times. Drain all the water. In half an hour it dries and the grains absorb the water. Place the rice in the rice cooker/pan and add dashi or kombu water 1:1; 1 cup of water for 1 cup of rice. The rice-cooker switches off automatically. After cooking the rice, cool it off in a big bowl with a van or newspaper. Add the sushi vinegar or the vinegar and sugar mixture. The sushi rice is ready!

Chinese Laozao wine rice and the Indonesian Tape KetanSmall marble balls yeast for laozao. The wine yeast consists of 2 halves, which are glued to each other with a kind of thickening and is quite crispy. Packed each time with 2 yeast pastilles per pack. The Indonesian variety consists of flatter pastilles for snacks with leavened sticky rice (Tape Ketan). Wine rice step-by-step: soak small ball of yeast in lukewarm water for 5 minutes, mash or stir loose with a fork or chopstick till it is dissolved. Add with water and all to the steamed hot stick rice. And that’s that: LAOZAO!

Rice digestion / honouring; combined action between Akshata / rice, Akshara / alphabet on chakras and Kshara / soul Rice is Akshata: A is big bang. KSHA is Agni, fire energy SIVA (Rudra, Sankara, Soma, Yama). TA is degree. HA is the female variety of sakti / inner strength (Visarga). The reproduction energy in KSHA. Gradually the sun / fire is 16,000,000 °C and man 37 °C. Fire is the foundation of everything. It cooks, consumes and cremates. (RV 1.1.1). Energies step-by-step: Siva, source of all souls, vide: Siva-Jiva. OM Namah Sivaya. All honour to Siva. Etymological: OM is the Big Bang; then man and the world; Si is Siva; Va is His unveiling mercy; Ya is the soul. Division material body: Na (legs); Ma (stomach); Si (shoulders); Va (mouth); Ya (eyes).

International kitchen with rice varieties

Indonesia, Nasi goreng (fried rice): white long grain; also parboiled, quick-cooking rice. India and Pakistan, Pilaf or ‘Nasi goreng’: white long grain, Basmati; also Siam. India, Biryani: white long grain, Basmati or Patna; also Siam, Surinamese. India, Khier or Rice pudding: Basmati, white short-grained, mash or medium rice; also sticky rice, Japanese dessert rice.Japan, Sushi: Japanese short-grained; also Japanese dessert rice.Spain, Paella: Spanish short-grained Pego; also Siam.Italy, Risotto: Italian medium, Arborio or Vialone Nano; also Siam Italy, Torta di riso: Italian medium: Arborio or Vialone Nano; also Siam. Italy and Brazil, Rice rissole: cooked medium or short-grained; also Surinamese, Siam. Greece, Dolmas: white short-grained; also Siam, Surinamese. England and Anglo-Indian, Kedgeree: white long grain; also parboiled. Suriname and India, Thaali, (Daal-bhaat: yellow peas with rice): white long grain; also parboiled. Suriname, Brown peas with rice: white long grain; also parboiled. USA, Jambalaya or ‘Paella’: Creole white medium or long grain; also Surinamese Russia, Koulibiak (salmon pâté): white or brown long grain; also parboiled, - unpolished rice.The Netherlands, Rice salads: cooked white or brown long grain also parboiled; also unpolished rice. (On Saturday people in the Netherlands nowadays eat more rice in stead of potatoes (T.B.J. Marce)).

5 Courses menu (forgotten) foodThe average rice consumption worldwide is 56 kilogram per head (the core in the undeveloped countries). Per head/per year in Myanmar approximately 236 kg per year. In the EU: approximately 5.5 kg. Food demand has increased by population and economic growth and for bio-fuels for cars. The price to pay in this respect is deforestation, exhaustion water resources etc. The result: soil erosion, temperature rise, Co2, disasters etc.; less land to plant rice! UN, World Resources Institute, World Bank, Earth Policy Institute etc. signal a lack of food and increasing food prices. UN food organization FAO: worldwide 2 billion people suffer from vitamin and mineral deficiency. This may lead to among other things anaemia, blindness, immunological problems.  Rich countries move to Africa to produce food. About 2.8 million Ethiopians suffer from hunger. Ever since 2007, Ethiopia has sold millions of its fertile land to rich countries and individuals (815 foreign Agricultural projects). ‘The Future We Want’ is the final document of the UN in 2012. ‘(…) world population grows from 7 to 9 billion in 2050. A growing middle class in developing countries and increasingly more people who pursue a western consumption pattern (...).’ The earth does not grow. The condition of the environment is fundamentally important for the survival of mankind. Bon appétit!

Sources- Nutritional Centre the Netherlands: http://www.voedingscentrum.nl/encyclopedie/rice.aspx- Hindu World; An Encyclopedic Survey Or Hinduism; Benjamin Walker; HarperCollins Publishers India Pvt Ltd; New Delhi; 1995. - The Vedas, Brhadaranyaka-, Bhavanopanishad, Bhagavad Gita, Garoeda Purana, Taittiriya Samhitã 4.5.8 [OM Namah Sivaya], the Bijbel. - Encarta and Wikipedia- Dr. Prem Acharya Shastri Sastrarth Pancanan, Delhi, India- Samhita Acharya Shree Arjunprasad Bastola, Bhaktapur, Nepal- Inter Press Service International Association (IPS Internationaal) and Earth Policy Institute http://www.ipsnews.be/opinie/wereld-gaat-periode-van-chronische-voedselschaarste http://www.ipsnews.be/artikel/voedselproductie-kan-toenemende-vraag-niet-bijhouden- United Nations (FAO): http://www.trouw.nl/tr/nl/4332/Groen/article/detail/3057776/2011/11/30/Ontbossing-gaat-sinds-2000-steeds-sneller.dhtml- http://www.djoser.nl/rondreis_thailand/magazine/42022/- Stichting Vakbekwaamheid Horeca: http://passie.horeca.nl/content/17323/White_long grainrijst.html- Natuur- and sterrenkunde; Minorruimte, diepte cq breedte http://www.vu.nl/nl/studiegids/2012-2013/bachelor/l-p/natuur-and-sterrenkunde/index.asp- Emirates Journal or Food and Agriculture, Vol 25, No 5 (2013): Pyricularia oryzae, etc.- Cambodia Must Up its Game in Rice Exports, May, 2013 http://asiafoundation.org/in-asia/2013/05/01/cambodia-must-up-its-game-in-rice-exports/- Katholieke Hogeschool Kempen, Belgium: http://doks.khk.be/eindwerk/do/files/FiSe413ebf1701d3db730101fc8e6f720785/thesis2005330.

pdf?recordId=SKHK413ebf1701d3db730101fc8e6f710784- Proefschrift ‘Enige hoofdbestanddelen van de Nederlandse voeding in hun onderlinge relaties; T.B.J. Marce; Wageningen; 1975.’- Indiase boeren oogsten vier keer zoveel rijst door betere teeltmethode, zonder genetische manipulatie http://www.bnr.nl/nieuws/413538-1302/the-wereld-in-360-india-s-rijstrevolutie http://www.toptenguru.com/business/top-ten-rice-producing-countries-in-the-world-2012.html- http://www.icco.nl/nl/nieuws/nieuws/eenden-helpen-bij-rijstoogst-in-filippijnen/ - Aanbiedingsbrief met verslag VN Conferentie over Duurzame Ontwikkeling; DME-514/2012- K. Stanley Raghoebarsing (2005-2010: Minister of Agriculture, Animal Husbandry and Fisheries); R. Kirpal.- http://www.mo.be/artikel/wedloop-om-afrika-een-modern-jasje

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