Soaked Rice

I learned this soaking tip from westonaprice.org when I was researching health topics like gut health, women’s health, mental health and much more. By soaking the rice in an acid medium, the phytic acid, which is a mineral blocker, is neutralized and your body absorbs and digests the minerals and rice better. Plus, it doesn’t change the flavor or consistency, at least when I bake it after being soaked. My family couldn’t even tell the difference!

Ingredients

• 1 cup brown or white rice
• 1 tablespoon lemon juice, or lime juice when making Mexican rice, whey or vinegar
• 2 cups filtered water
• butter to taste
• salt to taste
• 2 additional cups filtered water or chicken bone broth

Directions

*Recipe can be doubled

Add rice, acid medium of choice, and filtered water in a non-metal bowl with a tight lid or a a ball type jar with a lid.

Soak rice with airtight lid for at least 7 hours.

Once soaking is complete, drain rice and rinse. Place in oven safe dish with 2 cups filtered water or chicken bone broth, and a little butter and salt, and bake on 425 degrees for 45 minutes to an hour, or until done.

This can be cooked on the stove as well. After drained and rinse, add 2 cups filtered water or 2 cups chicken bone broth to a pot and bring to a boil. Skim off any foam and then reduce heat to low, add a little salt and butter, and cook covered for about 30-45 minutes or until done.

Enjoy!