According to Weston Price Foundation:
While rice is gluten-free and lower in phytic acid than most other grains, soaking prior to cooking is still best for those with any type of digestive complaint.
To prepare, mix 2 cups of short grain brown rice with 4 cups of filtered water plus 4 TBL yogurt, buttermilk, lemon juice, whey or cider vinegar and leave covered on the counter for a minimum of 7 hours.
Bring to a boil, skim off any foam, reduce heat and stir in salt and butter. Cover tightly and cook on low for about 45 minutes.
Sprouted Brown Rice:
I also will buy sprouted brown rice that has sprouted then been picked as it is also easier to digest and I find that I do not need to soak it.
I buy this from Purcell Farms
While rice is gluten-free and lower in phytic acid than most other grains, soaking prior to cooking is still best for those with any type of digestive complaint.
To prepare, mix 2 cups of short grain brown rice with 4 cups of filtered water plus 4 TBL yogurt, buttermilk, lemon juice, whey or cider vinegar and leave covered on the counter for a minimum of 7 hours.
Bring to a boil, skim off any foam, reduce heat and stir in salt and butter. Cover tightly and cook on low for about 45 minutes.
Sprouted Brown Rice:
I also will buy sprouted brown rice that has sprouted then been picked as it is also easier to digest and I find that I do not need to soak it.
I buy this from Purcell Farms