Soaked Rice

Similar to soaking beans, soaking rice ensures that you are getting the best nutrients from your rice and even adding some in!

You will need:

*2 cups rice (I use brown rice grown in the US)

*filtered water

*4 inch strip of Kombu Sea Vegetable

*2 tablespoons lemon juice or raw apple cider vinegar

I take two cups of rice and put it in a large bowl and cover with filtered water. I add 2 tablespoons of lemon juice or vinegar to the water. I then leave it to sit for 6 hours or over night. I drain the beans and rinse them when ready to cook them. I cook the rice in a rice cooker. I always cover with cold filtered water and add 4 inches of KOMBU. It adds nutrition as seen in prior posts. When the rice is done you can cut up the Kombu and add it to your rice, to a soup, or to a vegetable dish. You can also throw it away if you choose.

Why soak rice?

We soak to neutralize phytic acid and enzyme inhibitors that can cause digestive problems.

Why is it so important to remove/reduce phytic acid (phytates)?
Phytic acid is an antinutrient found in grains and legumes which binds important minerals preventing your body from fully absorbing them. Consumption of high levels of phytates:
• results in mineral deficiencies, leading to poor bone health and tooth decay
• blocks absorption of zinc, iron, phosphorous and magnesium
• causes body to leech calcium
• lowers metabolism
• contributes to anemia

• Soaking grains/flour in an acid medium at a warm temperature – also activates phytase thereby helping to release important vitamins, as well as making grains, seeds and beans more digestible. In addition, soaking helps to reduce, or even eliminate phytic

I make a large batch each Sunday to last for at least part of the week. My kids love rice! I also cook the rice in chicken stock that I make and freeze to add additional nutrients periodically.

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