Re: Soaking brown rice, Sour rice, lacto-fermented brown rice

[Guest guest]

There are rice cookers that use untreated clay pots. I can't remember which

brand is the best.

-

>

> I was inspired by Stephan Guyenet's blog to try a new method for preparing

brown rice:

>

> http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice.html

>

> The method is very simple and is based on the principle of developing a

culture of bacteria and yeast to soak the brown rice in.

>

> The method is very simple:

> 1. Soak brown rice in mineral rich spring water (un-chlorinated) for 24 hours.

> 2. Drain and reserve 10% of the soak water.

> 3. Cook rice in fresh water.

> 4. Start soaking next batch, using fresh water, plus reserved soak water.

>

> After 4 soakings, the soak water should have a well established culture and a

24 hour soaking will eliminate 96% of the phytic acid. This is apparently based

on a traditional Chinese method of preparing rice for making noodles.

>

> I tried this using Lundberg organic short grain brown rice and mineral rich

spring water. Sure enough at the end of the 3rd soaking, there was obvious

biological activity with bubbles and a tale-tell fragrance of fermentation.

>

> I got backed up and had to store the 3rd batch in the fridge such that it

actually soaked for 48 hours (24 at room temp. 24 in fridge). The soaked rice

also sat in fresh water for another 8 hours in my rice cooker before being

cooked (it has a timer so I have fresh rice in the morning). This batch has a

slight sour taste I've figured out how to make sour rice!

>

> I'm curious to see how a 24 hour soak will taste after the soaking culture is

fully developed.

>

> Now I just need to convince Zojirushi or Panasonic to make a rice cooker

without a non-stick, aluminum pot and aluminum lid. I've contemplated having the

existing pot sand blasted and enamel the lid and pot. There is rice cooker on

the market with a stainless steel pot, but it's a dumb. My current one has fuzzy

logic and can cook almost a dozen styles and has two timers.

>

[Guest guest]

Very cool, are these new?

> >

> > I was inspired by Stephan Guyenet's blog to try a new method for preparing

brown rice:

> >

> >

http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice.html

> >

> > The method is very simple and is based on the principle of developing a

culture of bacteria and yeast to soak the brown rice in.

> >

> > The method is very simple:

> > 1. Soak brown rice in mineral rich spring water (un-chlorinated) for 24

hours.

> > 2. Drain and reserve 10% of the soak water.

> > 3. Cook rice in fresh water.

> > 4. Start soaking next batch, using fresh water, plus reserved soak water.

> >

> > After 4 soakings, the soak water should have a well established culture and

a 24 hour soaking will eliminate 96% of the phytic acid. This is apparently

based on a traditional Chinese method of preparing rice for making noodles.

> >

> > I tried this using Lundberg organic short grain brown rice and mineral rich

spring water. Sure enough at the end of the 3rd soaking, there was obvious

biological activity with bubbles and a tale-tell fragrance of fermentation.

> >

> > I got backed up and had to store the 3rd batch in the fridge such that it

actually soaked for 48 hours (24 at room temp. 24 in fridge). The soaked rice

also sat in fresh water for another 8 hours in my rice cooker before being

cooked (it has a timer so I have fresh rice in the morning). This batch has a

slight sour taste I've figured out how to make sour rice!

> >

> > I'm curious to see how a 24 hour soak will taste after the soaking culture

is fully developed.

> >

> > Now I just need to convince Zojirushi or Panasonic to make a rice cooker

without a non-stick, aluminum pot and aluminum lid. I've contemplated having the

existing pot sand blasted and enamel the lid and pot. There is rice cooker on

the market with a stainless steel pot, but it's a dumb. My current one has fuzzy

logic and can cook almost a dozen styles and has two timers.

> >

>

[Guest guest]

here are some clay rice cookers

http://www.google.com/search?client=safari & rls=en & q=clay+rice+cooker & ie=UTF-8 & oe\

=UTF-8

> > >

> > > I was inspired by Stephan Guyenet's blog to try a new method for preparing

brown rice:

> > >

> > >

http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice.html

> > >

> > > The method is very simple and is based on the principle of developing a

culture of bacteria and yeast to soak the brown rice in.

> > >

> > > The method is very simple:

> > > 1. Soak brown rice in mineral rich spring water (un-chlorinated) for 24

hours.

> > > 2. Drain and reserve 10% of the soak water.

> > > 3. Cook rice in fresh water.

> > > 4. Start soaking next batch, using fresh water, plus reserved soak water.

> > >

> > > After 4 soakings, the soak water should have a well established culture

and a 24 hour soaking will eliminate 96% of the phytic acid. This is apparently

based on a traditional Chinese method of preparing rice for making noodles.

> > >

> > > I tried this using Lundberg organic short grain brown rice and mineral

rich spring water. Sure enough at the end of the 3rd soaking, there was obvious

biological activity with bubbles and a tale-tell fragrance of fermentation.

> > >

> > > I got backed up and had to store the 3rd batch in the fridge such that it

actually soaked for 48 hours (24 at room temp. 24 in fridge). The soaked rice

also sat in fresh water for another 8 hours in my rice cooker before being

cooked (it has a timer so I have fresh rice in the morning). This batch has a

slight sour taste I've figured out how to make sour rice!

> > >

> > > I'm curious to see how a 24 hour soak will taste after the soaking culture

is fully developed.

> > >

> > > Now I just need to convince Zojirushi or Panasonic to make a rice cooker

without a non-stick, aluminum pot and aluminum lid. I've contemplated having the

existing pot sand blasted and enamel the lid and pot. There is rice cooker on

the market with a stainless steel pot, but it's a dumb. My current one has fuzzy

logic and can cook almost a dozen styles and has two timers.

> > >

> >

>

[Guest guest]

I've made many batches using this new technique and am now hopefully getting rid

of most of the phytic acid.

I've noticed that if you cook in the soaking water, the rice will be quite sour.

If you don't want the sour taste, just rinse the soaked rice 3 times.

I use tap water as the culturing is done and the chlorine won't affect that

aspect. I still cook in high mineral spring water though and drain most of the

tap water off.

Be sure to reserve some of the original soaking water as it definitely contains

a culture. It makes lots of bubbles and has the distinct smell of

lacto-fermentation.

I've also noticed that the rice is easier to digest after the 23 hour

fermentation.

Cheers,

>

> I was inspired by Stephan Guyenet's blog to try a new method for preparing

brown rice:

>

> http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice.html

>

> The method is very simple and is based on the principle of developing a

culture of bacteria and yeast to soak the brown rice in.

>

> The method is very simple:

> 1. Soak brown rice in mineral rich spring water (un-chlorinated) for 24 hours.

> 2. Drain and reserve 10% of the soak water.

> 3. Cook rice in fresh water.

> 4. Start soaking next batch, using fresh water, plus reserved soak water.

>

> After 4 soakings, the soak water should have a well established culture and a

24 hour soaking will eliminate 96% of the phytic acid. This is apparently based

on a traditional Chinese method of preparing rice for making noodles.

>

> I tried this using Lundberg organic short grain brown rice and mineral rich

spring water. Sure enough at the end of the 3rd soaking, there was obvious

biological activity with bubbles and a tale-tell fragrance of fermentation.

>

> I got backed up and had to store the 3rd batch in the fridge such that it

actually soaked for 48 hours (24 at room temp. 24 in fridge). The soaked rice

also sat in fresh water for another 8 hours in my rice cooker before being

cooked (it has a timer so I have fresh rice in the morning). This batch has a

slight sour taste I've figured out how to make sour rice!

>

> I'm curious to see how a 24 hour soak will taste after the soaking culture is

fully developed.

>

> Now I just need to convince Zojirushi or Panasonic to make a rice cooker

without a non-stick, aluminum pot and aluminum lid. I've contemplated having the

existing pot sand blasted and enamel the lid and pot. There is rice cooker on

the market with a stainless steel pot, but it's a dumb. My current one has fuzzy

logic and can cook almost a dozen styles and has two timers.

>