Soaked and Cooked Brown Rice
1 Cup Brown Rice
2 Tbsp. Whey, Kefir, Buttermilk, or 1 Tbsp. Raw Apple Cider Vinegar
1/2 tsp. Salt, Optional
1. Soak rice in 2 cups of water and 2 Tbsp. whey, on your counter, for 12-24 hours. At this point, you cover the container and place it in the fridge, soaking liquid and all for up to a week, or cook right away.
2. Before cooking, drain the soaked rice through a very fine mesh strainer, a strainer lined with a kitchen towel, or a nut milk bag. Rinse well with cool water. Give the strainer a shake to ensure that there is no excess liquid.
3. Add soaked rice, 1 1/2 cups of water, and salt to a small pot. Your rice will be fluffier if you do not use too big of a pot.
4. Watching carefully, bring the rice and water to a full rolling boil.
5. Cover, reduce heat to low, and simmer for 35 minutes.
6. Remove the pot from heat and let stand covered for 5-10 more minutes.
7. Remove the lid, fluff with a fork and enjoy.
8. Use in place of white rice and pasta. Add to a savory dish, a soup, cold salad, or with a little honey and raw milk for breakfast. I like a little scoop of brown rice on a green salad, to give the salad more staying power. We also use brown rice for grain bowls. We love this brown rice salad and this one too.
Things that can affect your cooking time and liquid amount required:
How long soaked. If you soak less than 12 hours, you may need additional water.
Type of cooking vessel, size and shape. The water will evaporate faster in a more wide and shallow shaped pan.
Age of grains. Old grains may take longer to cook.
Quantity cooked. If you significantly increase your volume of grains cooked, you will need to also increase cooking time.
Type of cooking method ie: stove top, rice cooker, oven method. Each method will very slightly. For health reasons, I do not recommend cooking grains in a pressure cooker.
Altitude also affects cooking time. I am at an altitude of 4,775 if you are at high altitude or sea level, you will need to adjust cooking time accordingly.
Prepare to be a little flexible the first time you soak and cook a particular grain. Consider it an experiment. Start with this as a base and alter it if needed.