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soaking grains
I attended the KI's open house last weekend. They gave 3 short lectures (lots of great food and Shiatsu massage too) which included a cooking demonstration. Bettina, the demonstrator, mentioned always presoaking the rice overnight to reduce the content of a particular acid that interfers with the uptake of several vitamins/minerals. I have never done this! Is anyone else out there presoaking their rice? Can someone provide me with a reference to this in one of the books? I did not have an opportunity to ask Bettina about the soaking before I left.
Thanks for your help.
Leenie
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