Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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

flag	asked Aug 20 2011 at 18:57 Stu 138●6

Andy · Answer 1 · 2011-08-20 20:40:35Z UTC

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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.

answered Aug 20 2011 at 20:40

Andy
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Wouldn't the fermentation do even more decreasing of the phytates etc? – Stu Aug 20 2011 at 21:40

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Yes, but fermentation is hard to control unless you have a fairly steady and well maintained temperature. Random fermentation is likely to give you a half fermented and half spoiled mess. Your best bet might be to soak, activate and then cook. The cooked rice will keep longer than the soaked but uncooked rice. – Ben Brannock Aug 20 2011 at 22:20

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Rice freezes nicely, so I agree with the idea to cook, then portion it. It will last longer in the freezer if you vacuum seal it, but you probably don't need to worry about this for the amount you make in an average-sized rice cooker. BTW, if you haven't, try making your rice with bone broth to increase its nutrients. – Beth-WeightMaven Aug 20 2011 at 23:13

Cooking in cinnamon infused coconut cream/milk is also a great way to prepare rice. – Michael Aug 21 2011 at 3:54

fermentation decreasing phytates? Hmmmm....probably. I didn't think of that. I just don't eat fermented foods. If I were going to make sake maybe... but I don't make that either. fermented = spoiled to me. – Andy Aug 22 2011 at 17:23

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Michael · Answer 2 · 2011-08-20 19:34:23Z UTC

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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.

answered Aug 20 2011 at 19:34

Michael
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That is mainly what I was wondering was the shelf life before I cooked it. – Stu Aug 20 2011 at 21:37

Ben Brannock · Answer 3 · 2011-08-20 19:42:23Z UTC

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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.

answered Aug 20 2011 at 19:42

Ben Brannock
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Right, but he is using SG's brown rice soaking method to make the nutrients more available. – Michael Aug 20 2011 at 21:15

Yes, im aware of the phytates. But i am soaking tgem, which according to guyenet, it should eventually decrease phytates by 98%. – Stu Aug 20 2011 at 21:36

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I'm not trying to be argumentative but could you supply a link to the claim for a 98% reduction in phytates from soaking? I always heard that soaking only minimally reduced phytates, maybe 20% or so. In fact I used to soak and then sprout just to the activated point where the end is swelling in order to further reduce phytates. It's a lot of work though. – Ben Brannock Aug 20 2011 at 22:17

Sorry, I was quoting guyenet and I misquoted him. He says after several times it can reach a 96% reduction in phytate. – Stu Aug 21 2011 at 0:03

Downvoted for not having read the link and SG's data. – Alex Aug 21 2011 at 3:02

Alex · Answer 4 · 2011-08-21 02:51:35Z UTC

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.

sz · Answer 5 · 2011-08-21 07:20:23Z UTC

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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?

answered Aug 21 2011 at 7:20

sz
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Yeast and bacteria don't particularly like to be frozen. When they freeze their cell walls rupture, resulting in death. Commercial yeast strains (bread, beer, wine yeasts) are frozen in a highly controled environment, and still suffer some damage from the process, namely "leaky" cell walls. – Alex Aug 22 2011 at 17:17

Wonderful explanation. thanks, Alex. Great to get clear cut answers. – sz Aug 23 2011 at 20:41

Storing soaked brown rice?

5 Answers