soaking rice in just water

[kfillmore]

Do you think there is a benefit to soaking rice in just water (as opposed to yogurt and water)?

[Shakti77]

I don't use yogurt when soaking rice. I use just plain water + some sea salt. In 24 hrs, I see the brown rice sprouted, which I wash and add about 1.45 cups of water and cook on stove top.

If it sprouts, it means that the phytic acid is neutralized.

[countryangels]

Do you cook 1 cup of brown rice in 1.45 cups of water?

Also, if it sprouts, do you cook that as well,

with the rice & eat it,

or do you remove the sprout & eat it raw?

Or do you just discharge it?

What is the shortest & longest time you have left the rice soaking in water?

Do you know why some people use yogurt to soak it in?

Thanks!

 

Originally Posted by Shakti77 

I don't use yogurt when soaking rice. I use just plain water + some sea salt. In 24 hrs, I see the brown rice sprouted, which I wash and add about 1.45 cups of water and cook on stove top.

If it sprouts, it means that the phytic acid is neutralized.

[Koalamom]

I only use water when soaking beans and grains. But I don't just soak overnight or even 24 hours. I soak until it is right before fermented. So when soaking beans I soak 2-3 days, and rice, 1-2 days.

[Shakti77]

The brown rice sprout is just a tiny white dot on the ends and yes it still needs to be cooked (Atleast I like my rice cooked!). I throw the soaked in water as it smells a bit sour, then I add 1 3/4 cup water and 1/2 tbsp coconut oil. Let it come to a boil and cook it in lowest heat (setting 2 on  gas stove / same worked for electric stove as well) covered for 45  to 50 mins.

I've noticed that 1.5 cups of water is okay as well, cooked for about 30 mins. but I like my rice soft so I use more water.

Why rice has to be soaked: The bran covering on top of the rice has phytic acid. People soak it with rice to neutralize it. Sprouting the rice / grains / beans / peas etc is one of the best possible ways to ensure phytic acid has been neutralized and the nutrients in the food can be assimilated into the body.

Originally Posted by countryangels 

Do you cook 1 cup of brown rice in 1.45 cups of water?

Also, if it sprouts, do you cook that as well,

with the rice & eat it,

or do you remove the sprout & eat it raw?

Or do you just discharge it?

What is the shortest & longest time you have left the rice soaking in water?

Do you know why some people use yogurt to soak it in?

Thanks!