Fermenting brown rice

Ingredients for 2 servings:

• ½ cup rice, brown, preferably organic
• 1 cup filtered water

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

Preparation before cooking for better nutrient absorption

A traditional method for making rice more digestible breaks down phytic acid, which prevents the absorption of minerals in the digestive tract. Dried seeds protect themselves from bacterial contamination with phytic acid. Another typical example of fermenting grains is making sourdough bread. Mix the rice with water and let it stand at room temperature for 24 hours. Small bubbles will form on the grains and rise to the surface; this is normal. Drain the water and keep some of it in the refrigerator for up to two weeks. Use this rice starter water the next time you ferment rice. To do this, pour 10% into a cup and fill with fresh water the next time you want to prepare rice. After fermenting rice with starter for the third time, over 90% of the phytic acid will have broken down. Briefly rinse the brown rice and cook it as usual, ideally with a glass lid. The cooking time is slightly reduced by about 10-15 minutes. For those who like to cook spontaneously, the rice prepared this way can easily be frozen.