by music on Tue Dec 24, 2013 12:22 am
Hi Aliyanna, I hope this helps.
Soak brown rice for 24 hours in unchlorinated water. Drain it, and reserve 10% of the soaking liquid, keep this in the fridge. Next time you soak your rice, add the 10% of reserved soaking liquid to the new batch. Drain, reserve 10 %, keep it in the fridge, and so on. By the time you have done this 4 times or so, most of the phytic acid within the rice will be broken down, it will be more nutritionally open, and more digestible (ie the starch is converted, or pre-digested for you). Rice is also fermented with various mould and bacteria combinations for other foods, but these involve specific cultures, not wild fermentation, and doesn’t appear to be what you are asking about.
There is also fermentation of cooked rice, which uses yeast and sometimes a little sugar. Add yeast and sugar to cooked rice, it's done when a brownish liquid starts appearing in the bottom of the bowl.
Have you considered germinating it, by the way? There is a complex method 24 hour method, but the easy long 2-3 day soak is best. Change the water a few times. The end of the grain will bulge and discolour as it begins to germinate. Germinated grains may then be fermented as well, I usually do this with barley when I make lemon barley water, also useful in breadmaking. Germinating barley uses a different technique though.
The first and third of these also have crossover with slow fermented sourdough bread techniques, though the techniques are different, we work with similar basic principles. Slow fermented sourdough has negligible gluten content, but conscience directs to say that conventional wheat can never be redeemed, no matter our techniques are. I use spelt flour only in the wheat realm, mixed with other flours.
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