This traditional rice preparation acidifies the soaking water and reserves it for cooking the rice. The recipe also incorporates both salt and oil in the cooking process. It is adapted from Sally Fallon's Nourishing Traditions cookbook. For other traditional brown rice variations, see Basic Brown Rice and Basic Brown Rice III.
Though the recipe calls for lemon juice, 1 teaspoon Bragg's apple cider vinegar OR 1-2 tablespoons of yogurt, kefir or whey can be used as alternatives to acidify the soaking water.
Prep time:5 minutes hands on time
Soak time:Overnight (8-12 hours)
Cook time:Time to boil + 45 minutes (hands off simmering time)
- 2 cups organic brown rice
- 4 cups warm, filtered water
- 1 tablespoon fresh lemon juice
- 1 teaspoon unrefined, quality salt
- 1 tablespoon oil, ghee or butter
- Large ceramic or glass bowl
- Four quart pan with tightly fitting lid
Step 1. Rinse
Place the rice into the bowl. Sort through the rice, removing any foreign debris. Add enough water to cover the grain by about 1 inch. Agitate the rice with your hand for about 30 seconds. Drain. Add more water and repeat until the water runs clear, usually twice.
Step 2. Soak
To the rinsed and drained rice, add the 4 cups of warm filtered water plus the lemon juice. Soak in a warm place overnight (8-12 hours).
Step 3. Cook
To cook, pour the rice and its soaking water into the cooking pot.
Bring to a boil uncovered.
Skim off any foam that rises to the top.
Add the salt and oil.
Turn to a very low heat setting and simmer tightly covered for 45 minutes without stirring. If water remains, cook until all water is absorbed.