Five years ago I started my journey of attempting to get the family to eat brown rice. I was never successful because they didn’t like the chewy al dente texture. In this Nourishing Traditions recipe, you soak the rice with whey for at least 7 hours before cooking it with salt and a bit of fat. The result is a texture more like white rice, and a much more digestible grain, but healthier than eating white rice. The brown rice ‘flavor’ is even a bit more muted.
I made this yesterday morning. Before work I put the rice in the rice cooker with the whey and warm water and just left it on the counter. An hour before dinner I had my husband turn on the pot and add the salt and butter. The family ate this rice and actually commented at the table “remember when she made us eat that nasty brown rice?” as they were shoveling in mouthfuls of brown rice (with chicken gravy, so they didn’t notice the light brown color of the rice). I didn’t say anything but chuckled to myself knowingly. Prior to this, they could detect brown rice in a heavily flavored casserole and turn their noses up at it!
I can’t believe that I didn’t try this method three years ago when I first read Nourishing Traditions! Thank goodness for this blog.
Soaked Brown Rice
Rating: 4 forks (key)
Difficulty:
Easy
Page in NT: 467
Yield & Notes:
Serves 6. Make sure to do the full soaking time, it makes a difference
Ingredients:
2 cups brown rice
4 T whey
4 cups warm filtered water
1 teaspoon sea salt
2-4 T butter
Preparation:
Place rice, whey and warm water in a flameproof casserole [TNC: I just put it in my rice cooker] and leave in a warm place for at least 7 hours. Bring to a boil [TNC: I just turned on the rice cooker to the brown rice setting], skim, reduce heat, stir in salt and butter and cover tightly. Without removing lid, cook over lowest possible heat for about 45 minutes.
Photo courtesy of h-bomb on Flickr
{ 16 comments… read them below or add one }
The first couple times I made this, the family complained about the tartness, so now I rinse off the rice before I set it to cook. I also cook my rice in stock now instead of water. Just another way to boost the nutrition!
Way to go! I have enjoyed sprouting my rice. More nutritional bang for the buck.
Here’s a link to see how I do that:
http://radishboy.blogspot.com/2008/05/sprouted-brown-rice.html
Hi There,
Found your blog through the Foodie BlogRoll badge. Really looking forward to reading about the recipes you like in the NT book. I bought the book a couple years ago and have read and used some of the ideas/principles in it but have not cooked that much out of it yet. I always seem to get busy cooking other things.
I saw the brown rice recipe and have it marked to try so happy to know it is so good. I’ll be back. And welcome to the Foodie BlogRoll.
Aloha,
Deb
I do this with apple cider vinegar and it is delicious. It helps that I have a delay timer on my rice-cooker too. I’ll have to try it with whey and see which I like better.
It took me a while to make brown rice edible but once I have it’s such a good switch!
I never thought about soaking rice before. I don’t even know if my rice cooker can cook brown rice…does yours give directions on it? I tried it once and it came out half cooked. do you have any suggestions? I’d love to be able to make it in my rice cooker!
Deb… thanks for the warm welcome! I need to check out some of the other blogs. Have been too busy cooking and writing!
I will check it out…
Jennie… thanks for the ACV tip, I have a ton of it because I made some this summer, so I will try that too. Let me know which you like better though!
Peggy… yeah I think they didn’t notice the tartness due to the gravy, that is a good tip though to rinse. I will definitely do that one next time thanks!
Laryssa… thanks for the note on the rice sprouting, wow I didn’t even know you could sprout rice. I’ve sprouted other things though. Doesn’t cooking the rice after sprouting kill any good nutrients that you get from sprouting it? intriguing…
Simply Life… thanks for the encouragement, it helps to know you’ve fully made the switch. It is difficult to go through the ‘testing’ phase with the family…
Hi Megan… my rice cooker (bought at Costco over the summer, it’s an Aroma and it was only $30 but it has the sealed aluminum which i like) has a brown rice setting on it. I did make it in my old (unsealed aluminum) rice cooker but it didn’t turn out as well. I did make it in the oven during that time with good success, I think I got that idea from Alton Brown or something, it’s slightly different ratio of water/rice but I’ll look for it if you’re interested… good luck!
I don’t have a rice cooker – anyone else make this without one?
Hi again
This is something I’m trying but is filtered water absolutely necessary? Do you know why? I don’t have a filter.
Thanks for the great blogg. I’ll be trying out some recipes soon.
Jennie,
How does the apple cider vinegar compare to the whey? Do they both work in the same way to neutralize phytic acid and other anti-nutrients? Is one better than the other? I have an allergy to anything dairy but I would love to try soaking my grains for better digestion. I’m also gluten intolerant and always had some trouble digesting grains. Could use some insight
Thank you
Kim -
When you make this in your rice cooker, when do you add the salt and butter – before you start cooking it, or after it’s done? Do you skip the “skimming”?
Thanks!
We love the rice. I soak it in whey and water then drain off most of the water and add stock to the pot, once heated I then add the really yummy raw butter and salt. It is so creamy with the stock and butter and highly nutritious. I don’t like white rice anymore. Tip – make up a big batch and freeze some. It can then be part of a home cooked ‘fast food’ meal (so long as you take it out of the freezer in the morn). Great to throw in to a stir fry dish or just heat it up in a pan.
I just tried this yesterday and, OMG, it is awesome! Two thumbs up for soaked whole grain rice!
I don’t have a rice cooker, so I just made the rice without it and the results are great. VERY filling: I can easy eat more than a half cup of white rice. Yet I could barely finish 1/4 cup of the soaked whole grain rice! I thought adding butter was really strange, so I tried some with and without it. Conclusion: butter adds so much flavor.
Next time, I’m going to try soaking the rice in coconut milk for a curry dish. If that goes well, then I will soak the rice in chicken stock for a chicken dish.
Oh, by the way, my husband who HATES whole grain rice, actually complemented me on the soaked version!
@NourishingCook Curious- what kind of rice cooker are you using? I’m in the market for a new one.
I bought an Aroma brand from Costco, $30, it works well! Also has a sealed pan inside, which is healthier than plain aluminum.