Soaking rice

[lobbleton]

I was wondering when I soak grains, should I keep them in the refrigerator or not? Sometimes I let them soak for as long as 24 hours.
I would be very thankful for any input.

[Bruce Paine]

lobbleton,

Somtimes, others say it better than me!

From:

Basic Macrobiotic Cooking: Procedures of Grain and Vegetable Cookery: By Julia Ferre

"Soaking - Soaking whole grain before cooking allows the grain to swell. The kernels become soft and cook faster than if unsoaked. The cooked grain will taste sweeter. The soaking time can vary depending on the grain, the time of year, the location, and your own schedule. Hard-kernelled grains such as whole oats, wheat, rye, and barley cook better when soaked first, from 4 to 8 hours. Rice can be soaked if desired, from I to 8 hours. Millet and buckwheat do not require soaking because they have thinner kernel walls and cook quickly. You can soak grains at any season of the year. Generally, when it is hot, soak for a shorter time than when it is cold. If there is no time for soaking, grain can be cooked by using more water and a longer cooking time. When cooked, unsoaked grains will be more chewy and less sticky than soaked grains."

and:

Amazing Grains: Creating Vegetarian Main Dishes With Whole Grains: by Joanne Saltzman

"Soaking makes grain soft. Soft grain is perfect for young children, infants, the elderly, or people enduring illness. The added liquid in this pretreatment soothes sensitive digestive systems and makes a good texture for breakfast cereals, replacing milled cereals and allowing whole grains to be cooked soft. The energy I feel from soaked grains reminds me of the old sayings "drink it in" and "soaking it up." It's a different kind of luscious feeling from that from oil. The length of soaking time can vary, according to the type of grain and the temperature. Recipes that call for this technique give a range of time, anywhere from two to fourteen hours. The longer you soak grain, the softer the result will be, and long-soaked grain cooks slighdy faster. Convenience is probably the biggest factor; soaking grain overnight to cook in the morning or starting it soaking in the morning to cook after work more or less determines the number of hours. Note that grain soaked for more than fourteen hours at room temperature will ferment and turn sour. (This may be a desirable flavor to create, like that of its relative, sourdough bread.) If you do not want this sour flavor, soak a shorter length of time or keep it cool.

PROCEDURE
. Measure grain and wash it. . Place it in the pot in which it will be cooked or in a bowl. Cover it with the measured amount of cooking liquid. . Let it soak for two to fourteen hours."

and:

Whole Foods Companion: A Guide For Adventurous Cooks, Curious Shoppers, and lovers of natural foods: by Dianne Onstad

"Soaking grains overnight before cooking them starts the sprouting process, which helps to break down the starch and protein into compounds that are easier to digest, thus substantially increasing the protein, vitamin, and enzyme content available. The grain may be cooked in this water, as it is rich in nutrients."

and finally:

The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating by Rebecca Wood

"Presoaking and iight toasting enhance the flavor and digestibiiity of all grains (and sometimes reduces the cooking time of longer cooking grains). I recommend iightly toasting the grain in a iight pot or wok and soaking it for several hours or overnight. I soak grains in their measured amount of water in a glass measuring cup. When ready to cook, I note the water level of the soaked grain, strain out the soaking water, add fresh water to the same measure, and cook as described. However, I don't soak teff or quinoa because quinoa quickly sprouts, and teff's symbiotic yeast triggers fermentation. ...

...See Amaranth; Barley; Buckwheat; Corn; Flour; Job's Tears; Kamut; Millet; Oats; Quinoa; Rice; Rye; Sorghum; Teff; Triticale; Wheat; Wild Rice."

I believe that refrigeration yinnizes or weakns the energy of the grain somewhat, so maybe that activity could be minimalized.

I hope that answers your question.

Thank you, very much.

Be well.

Bruce Paine

[lobbleton]

Thank you for your response Bruce. This really helps me out. I will have to pick up some of those books when I get some time.
Thanks again.
Sincerely
lob

Hey guys, i'm sorry to say but you are quite misinformed about the reason for soaking grains. Soaking grains is done to remove phytic acid which is one of the seeds natural defense mechanisms. The phytic acid is very hard on human digestive systems and actually prevents us from absorbing minerals such as zinc and iron. All grains MUST be soaked. Millet, buckwheat , quinoa etc require 24 hours optimally. Rice should be soaked for two days or more. Hope this helps.

I'm still confused about soaking rice and nuts. I want to make rice/almond milk and soak first. I have read about soaking at 113-131 F for 7 hours, etc. When soaking,should the water be kept hot the whole time or just initially? Does it sit out in a room or in the fridge? Would it make since to put in a rice cooker on just the warm setting for 7 hours?

Thanks.