smelly soaked rice

[boater]

I soaked some brown rice and kamut grains with water and fermented beet juice. I ended up leaving them for a lot longer than I normally do, about 2 days in a hot summer kitchen. They now smell an awful lot like baby vomit. I rinsed them well and am cooking them now but the smell is currently still there. What do you think? Safe to eat? Baby vomit smell is a good sign? Did I invite the wrong kind of bacteria? I used tap water. Could this be a chlorine in the water issue? TIA!

[Arduinna]

I wouldn't eat it.

[Annie Mac]

No. Don't eat it. Rice is a very good candidate for producing food borne illness, believe it or not.

[boater]

Thanks for responding. I'd never heard that about rice and food bourne illness. It seems to smell okay now that it's finished cooking. I probably shouldn't risk it but I'm curious, for those of you that have made fermented grains like ogi what does it smell like?

[Magelet]

I don't know about ogi, I know that if it smells sort of like smelly cheese when uncooked, it tastes GREAT and is just fine (it's a safe fermentation). It ends up really tasty and digestable. (and I'd say it probably only takes two days in a hot kitchen. a day in a warm one and a few days in the fridge sometimes gets it there.

[boater]

I ended up throwing it out. Too bad. I hate wasting food. I'm wondering what you do differently to end up with a stinky cheese smell. What grains do you use? Do you use a particular type of water (my filter needs to be replaced)? Any other particulars I should know? Rules of thumb I should keep in mind to know if it's safe to eat? Up until now I have just done an overnight soak with no change in smell but I am interested in experimenting with longer grain ferments.

[Magelet]

it's at work, I don't soak rice often at home (I know I should but I never get around to it). We soak brown rice (local, organic) in reverse osmosis filtered water with acv. it sits out for a day (or sometimes two if it's not too hot) then goes in the fridge. sometimes it's cheesy after two days, but if it sits in the fridge for a LONG time then it usually gets that delicious cheesy taste (like 5-7 days I think it pretty much always has it.

(for long fermented grains, we do our oatmeal that way. Soak steel cut in just enough water, maybe an equal amount of water and a little yogurt, room temp 3-4 days, then in the fridge for up to a couple weeks or until it looks or smells gross. usualy it's eaten pretty quickly. We've forgotten about it for almost a month before and had it be fine, and also forgotten it for about the same amount of time and had it be gross. just use your nose and eyes.