Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Grains		Grains, Tried	4	Servings

INGREDIENTS

1	tb	Oil
1	c	Brown rice; short or long-grain
1 3/4	c	Boiling water
		Flavouring options
1/2	ts	Salt; or to taste

INSTRUCTIONS

1. Pick over, rinse, and drain the rice. Heat the oil in the pressure
cooker. Saute the rice until lightly browned, stirring frequently, about
1-2 minutes. [This avoids foaming and reduces the possibility of rice
sticking to the bottom of the cooker.]
2. Turn off the heat and stir in the boiling water (watch for oil
sputtering), flavouring options, and salt if using.
3. Lock the lid in place and over high heat bring to high pressure. Adjust
heat to maintain high pressure and cook for 15 minutes. Turn off the heat
and let the pressure drop naturally while the rice steams in the residual
heat for 10 minutes. Reduce any remaining pressure with a quick-release
method. Remove the lid, tilting it away from you to allow any excess steam
to escape.
4. If the rice is not sufficiently cooked, stir in a few tablespoons of
boiling water if the mixture seems dry, and replace the lid. Simmer over
very low heat for another minute or two, or until done. Fluff with a fork
and serve immediately.
Recipe by: Lorna Sass, Cooking under Pressure, p. 204-205 Recipe by Cathy
Luchetti's Hot Flash Cookbook
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 4, 1998

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