Like other whole seeds, brown rice can become easier to cook and gentler to digest after soaking, sprouting, or fermentation. One useful method combines soaking with a saved fermented soaking liquid, which acts a little like a starter for the next batch.
This is a simple kitchen rhythm: soak the rice, save the soaking liquid, cook the rice as usual, and use the saved liquid to begin the next soak.
Ingredients:
- Brown rice
- Water
Instructions:
- Soak the rice in a bowl of water for 24 hours.
- Drain the rice and save the soaking liquid in a jar in the refrigerator for the next batch.
- Cook the rice as usual.
- The next time you soak rice, use the saved soaking liquid as a starter and add fresh water as needed. Soak again for 24 hours, then drain the rice and save the new soaking liquid. Continue the same cycle from batch to batch.
Storage note: Keep the soaking liquid refrigerated and use it within 2 to 3 weeks.
