TheHippyGardener's shared items
Basic Soaked Brown Rice
Rice
3 cups (585 b) brown basmati rice
6 cups (1.5 L) clean warm water
6 Tbs (90 ml) raw apple cider vinegar
1 Tbs (15) ml) sea salt
2 Tbs (25 g) unrefined coconut oil
Place water in 3 or 4 quart stockpot. Put it on the stove and heat the water until you see little bubbles on the bottom. Remove from heat.
Add brown rice and apple cider vinegar to the pot. Stir a bit. Cover the pot and transfer to a warm place to soak overnight, or for a minimum of 7 hours.
After the soaking time has passed, add salt and coconut oil to the pot. Put on the stove and bring to a hard boil. Turn down the heat to medium-low; partially cover the pot until the boil recedes enough to cover the pot without spillovers. Cover all the way and let cook undisturbed for 1/2 to 3/4 hour.
Check to see that all the water is absorbed and grains are fully cooked. Remove from heat. Let stand for 15 minutes undisturbed. Fluff and serve, or chill for later use.
Options:
1. Instead of raw apple cider vinegar, consider using other acid liquids such as: yogurt, buttermilk, kefir, lemon juice or whey.
2. Cook the grin in broth, as follows: Soak the grain in half the amount of water, plus 1 Tbs of acid per cup of water used during this soaking step. The next day, add the other half of the water in the form of broth (no acid is needed). Cook as the basic recipe describes, using the half the cooking time suggested for that particular grain.
6 cups (1.5 L) clean warm water
6 Tbs (90 ml) raw apple cider vinegar
1 Tbs (15) ml) sea salt
2 Tbs (25 g) unrefined coconut oil
Place water in 3 or 4 quart stockpot. Put it on the stove and heat the water until you see little bubbles on the bottom. Remove from heat.
Add brown rice and apple cider vinegar to the pot. Stir a bit. Cover the pot and transfer to a warm place to soak overnight, or for a minimum of 7 hours.
After the soaking time has passed, add salt and coconut oil to the pot. Put on the stove and bring to a hard boil. Turn down the heat to medium-low; partially cover the pot until the boil recedes enough to cover the pot without spillovers. Cover all the way and let cook undisturbed for 1/2 to 3/4 hour.
Check to see that all the water is absorbed and grains are fully cooked. Remove from heat. Let stand for 15 minutes undisturbed. Fluff and serve, or chill for later use.
Options:
1. Instead of raw apple cider vinegar, consider using other acid liquids such as: yogurt, buttermilk, kefir, lemon juice or whey.
2. Cook the grin in broth, as follows: Soak the grain in half the amount of water, plus 1 Tbs of acid per cup of water used during this soaking step. The next day, add the other half of the water in the form of broth (no acid is needed). Cook as the basic recipe describes, using the half the cooking time suggested for that particular grain.
Notes :
- From GNOWFGLINS print-outs.