Storing soaked brown rice?

by (132) Updated August 21, 2011 at 7:20 AM Created August 20, 2011 at 6:57 PM

I've recently added brown rice to my diet as opposed to white rice, because the I believe that the nutrient profile is better. I have been soaking it according to this method here: http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice.html.

My question is that it's sort of a pain to remember the evening before I want to eat rice to soak it and get it ready. Is there anyway to store brown rice after it has been soaked, that does not ruin the nutrient profile, or negate the point of soaking it to begin with? Can I freeze it? Store it in the fridge? How long will it keep for?

I would like to be able to soak a large quantity at a time, then wait to cook it till I am ready to eat it. Any thought? Thanks

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5 Replies

2733 · August 20, 2011 at 8:40 PM

Ziplock bag, squeeze the air out, keep in fridge. I'm not going to make suggestions about the kind of rice or any other grain to use or not use... that is your choice. But that's how to keep it. As long as it doesn't ferment you are good to go.

1219 · August 20, 2011 at 7:34 PM

I'm sure a good commercial vacuum sealer would do the trick, allowing you to keep the rice for maybe a week or so. Otherwise you would be better off buying haiga rice, which has the bran removed but the germ is still intact. It is the middle ground between brown and white.

95 · August 21, 2011 at 7:20 AM

I see fm the post above that 2 weeks seems to be the optimum refrigerated storage time for the liquid. As it takes time [stages] to get to the 'accelerator' point, is there any reason why the liquid cant be frozen if it's not going to be used within the 2 weeks, and then just defrosted and used? would any of its fementation qualities get damaged by a freezing/defrosting process? any experience with this?

459 · August 21, 2011 at 2:51 AM

I too use SG's fermented rice technique. If I don't have time to cook it right away, I just pour off the liquid and stick it in the fridge (still in the mason jar that I use to ferment). In my experience it stays good for a long time. At about 2 weeks it will start developing off flavors.

In addition, the cooked rice lasts well in the fridge. I ususally cook up more than I need, then use it to stir-fry throughout the week.

36 · August 20, 2011 at 7:42 PM

Brown rice contains a high level of phytates which bind to the minerals and cause them to pass through your body without being absorbed.

So, in a laboratory sense brown rice has more nutrients. But white rice will often have more usable nutrients even though in an absolute sense the nutrient level is fairly low.

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