How To Make Natural Sweeteners From Grain

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GRAIN HONEY

This method of increasing and/or enhancing the natural sugars in grain is a little trickier than the others but produces a much sweeter result. The most crucial points are the proper ratio of sprouts to cooked grain and careful control of the processing temperatures.

1-1/2 cups brown rice
4-1/2 to 5-1/2 cups wate
r 3 tablespoons sprouted grain

Pressure-cook the rice with 4-1/2 cups of water for 45 minutes. Or, if you use the "regular" cooking method, start with 5-1/2 cups of liquid and cook the rice-water mixture for one hour after it comes to a boil. Then let the rice cool to 140° F (you'll need an accurate candy thermometer to measure the temperature).

Crush the sprouts in a mortar, mix them with the rice, and continue cooking at 130° to 140° for about five hours. This can be done in the oven, or on top of the stove in a double boiler or a plain saucepan placed on an asbestos pad.

When the cooking is finished, line a strainer with muslin or several thicknesses of cheesecloth and dump in the sticky rice. Strain the product into another pot. You'll have to gather the cloth into a sack and squeeze firmly to express the honey. The collected syrup can then be boiled down to a taffy if desired. It makes great candies.

PARCHED CORN

Since corn is a seasonal item, you'll have to do your planning way ahead to enjoy this treat. Dry ears of sweet corn in a warm place . . . in the attic, or hanging in the sun. When the kernels are shriveled and hard, they're easy to remove from the cob. Store the dried grain in airtight jars. It can be eaten as is for another crunchy snack, or ground into flour and used to sweeten batter for breads, pancakes, etc.

By EUNICE FARMILANT

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