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

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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.

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