Fermenting brown rice releases a variety of healthy elements in the grain.
Fermentation is usually associated with alcoholic beverages, however, it also adds nutritional value to a variety of foods. Brown rice is already a nutritional powerhouse, with a high amount of fiber, vitamin E, and other nutrients. Germinating and fermenting brown rice goes hand in hand, for as the grain begins its sprouting process, it ferments slightly. The sprouted grain can either be used in its original form, or allowed to sprout for several days, continuing to also ferment, and used in a variety of recipes or ways, even to make sprouted breads. Add this to my Recipe Box.
Instructions
1. Rinse the brown rice under running water in the colander to remove any dust. Pick out any bad looking or dark rice, and any husks, and discard them
2. Pour the rice in to the large pot, slightly shaking it to distribute the grain evenly. Pour the water over the rice, covering it by 1 to 2 inches.
3. Place the pot on a counter, which will remain at room temperature throughout the night. Set the lid on top to prevent insects from entering the water. Allow the grains to sit undisturbed for 24 hours.
4. Pour 10 percent of the soaking liquid in to the large sealable bag. Press out as much air as you can, seal it and insert it in to the freezer. Keep it for use with the next batch of brown rice to be soaked.
5. Pour the rest of the liquid into the sink using the colander. Cook the rice in the pot with fresh water, or use it as desired in your recipe.
Tags: brown rice