Modern Nourishment

Modern Health Done the Old-Fashioned Way.

Soaking Rice for Maxium Digestibility

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The snow is coming down here, almost 5 inches overnight and it is still coming strong!

Snow Fall, it just keeps on coming!

So I thought a little bit about comfort food and thought rice coated in butter sounded wonderful with dinner tonight. Here’s a quick lesson in soaking rice!

By soaking the rice, it helps to eliminate the nasty phytic acid I talked about in my sprouted flour post. It is important to soak our whole grains before consuming them to make the food as nutritious as possible.  It removes the risk of the un-fermented whole grains robbing you of important nutrients which can cause long term problems like IBS, issues with bone density, and nutrient deficiencies.  (Nourishing Traditions; Fallon; pg. 452).

Simply soaking these grains before consuming helps increase the health benefits ten-fold and reduces the bad attributes of grains. This will leave you with wholesome, nutrient-dense food to nourish your body! Rice isn’t as guilty of a grain as other higher gluten ones, but I still feel that it is important to soak the rice and then cook it in homemade chicken broth.

Easy Rice Soak

organic brown rice (long or short)
warm filtered water
whey (or buttermilk, yogurt, kefir)
chicken stock (or fish/beef stock)
sea salt
butter

1. Place whatever amount of rice you desire in a glass bowl (I did 1 and 1/2 cups of organic long-grain brown basmati rice) and cover with warm filtered water.

Rice Soaking in Warm Filtered Water

2. For every two cups of rice you do, add 4 tablespoons of whey, buttermilk, yogurt, or kefir to the warm filtered water.

Whey for Soaking the Rice

3. Let sit on your counter for at least 7 hours and then cook the rice as the directions say with chicken stock or with the whey water you soaked your rice in (you won’t taste anything, I swear!). Top with lots of butter and season with salt to taste (for my specific basmati rice – I add three cups of chicken stock and salt after draining off the water; I then cook it on medium-low heat for 45 minutes to an hour. Fluff with a fork and add lots of butter!).

Rice Soaking in Warm Filtered Water with Whey

Hope this has been informative – other yummy ways to spice up your rice is to add homemade pesto, mix in some roasted butternut squash, or some whites bean with salsa for a Spanish side dish.

Until next time,

Katie

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Author: Katie

My name is Katie and welcome to my real food journey! I am a proud born and raised East Coast kid; who moved out West toward the setting sun. In the time since I have trekked from coast to coast: I have acquired a degree in Psychology, an amazing husband, and wonderful new perspective on food. I was a vegetarian for about nine years until a some wonderful friends introduced us to a documentary called Fat Head and book called “Nourishing Traditions” by Sally Fallon. These two things opened my eyes to a world of health that just made sense. I have since started incorporating meats, fats, cod liver oil, kombucha, and all that is nourishing into our diet; and I will never look back! It is an ongoing adventure for us and I would love it if you would join us as we discover what real health is!

One thought on “Soaking Rice for Maxium Digestibility

  1. Don’t be so hard on Phytic Acid, it actually is showing to have amazing health benefits in a healthy balanced fermented diet. When Scientist first started analyzing Bacteria they quickly found that Bacteria generates antibiotics, bacteriocins, that kills other bacteria. In the case of Lacto Fermentation bacteria (LAB) it produces a bacteriocin called Nisin that kills many harmful bacteria. On its own it kills pathogens that are gram positive. With a chelating chemical, such as Phytic Acid, it will kill gram negative pathogens as well!

    Phytic Acid chelates with molecules reducing their bioavaliabilty, etc, taking them out of the body. That’s why it is referred to as an anti-nutrient. Phytic Acid also chelates with bacteria that is gram negative, that is bacteria that has a thinner but stronger cellular wall than gram positive bacteria, which has a thicker wall but is easier to penetrate. Bacterial pathogens exist in both families of bacteria. LAB bacteria is our friend as its population increases, the Nisin it produces kills many of the gram positive bacterial pathogens. With a chelating agent such as Phytic acid, gram negative pathogens attach to the phytic acid and are made susceptible to the Nicin antibiotic, killing them as well. The gram negative bacterial pathogens are difficult to kill, so Phytic acid is essential to help the LAB perform this function of ridding us of bacterial pathogens.

    Studies are showing that this combination also retards cancerous growths in addition to the preventative health benefits fermented brown rice is showing in the latest studies…

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