Brown or White Rice?
You would think that I would only promote brown rice, right? Well, up until a couple years ago I was all about brown rice that has been soaked in something acidic but then I was influenced by an article: What? White Rice Better Than Brown?
Like all whole grains, rice should be soaked before being cooked to maximize nutrition and digestion. Brown rice is high in phytates. Soaking brown rice will not effectively eliminate phytates because brown rice lacks the enzyme phytase; it thus requires a starter. Nevertheless, even an eight-hour soak will eliminate some of the phytic acid, reducing the amount in a serving. Brown rice is highest of all grains in B vitamins and also contains iron, vitamin E and some protein. It is susceptible to going rancid. It’s best to buy it in airtight packaging.
For another method to remove even more phytic acid in brown rice go to: soaking brown rice for maximum benefits
Why soak? Check out this article: Preparing Grains, Nuts, Seeds and Beans for Maximum Nutrition
I now use white organic basmati rice. I still soak it in something acidic for a minimum of 7 hours. Some people do not think this is necessary. I will leave it up to you to decide.
2cups Basmati rice
3cups warm filtered water
4tablespoons whey, vinegar or lemon juice
1teaspoon sea salt
Rinse rise under cold water and then strain through a fine mesh.
Place rice, warm water and one of the acidic ingredients in a pot or rice cooker and leave in a warm place for at least 7 hours. Bring to a boil, skim, reduce heat, stir in salt and butter and cover tightly. Without removing lid, cook over lowest possible heat for about 45 minutes or in rice cooker.
Serve this rice with my Gado Gado recipe