So, I'm confused about soaking rice...

[Smokering]

I STILL haven't read NT, the library waiting list is yards long. I picked up the vague impression somewhere one should soak rice and grains. So I've been soaking brown rice in chicken stock in the fridge for a day or so and cooking it in the same stock. It tastes delicious (and cooks faster than unsoaked brown rice), but is it actually doing anything NTish?

Should I be soaking the brown rice in water with yoghurt, chucking out the water and then cooking in chicken stock?

Or should I be adding yoghurt to the chicken stock and using the same stock to cook it in? (Wouldn't that taste yoghurty?)

I don't have kefir or whey yet, just yoghurt.

Thanks...

[CookAMH]

It needs to soak in some sort of cultured medium, such as buttermilk, yogurt, or whey. I think it's 2T, 2c water, 1c brown rice. Soak that overnight or all day, then bring to a boil, add butter and salt and cook on low for 45min. I usually do mine an hour or more.

[tanyalynn]

http://wholehealthsource.blogspot.co...rown-rice.html

This post discusses an easy way to soak brown rice (especially nice for the dairy free among us), and he links the abstract of the paper that actually measured the increase in mineral bioavailability.

There are other ways, some just add acid (say lemon juice) to the soaking water, but I've always read of discarding the soak water and then cooking in fresh water or stock or a mix of the two.