If you’re new to soaking grains, this is a great recipe to start with. For more about the whys and hows of soaking, please check out “How to Soak Grains for Optimal Nutrition.”
Time-saving Tip: Triple this recipe and refrigerate the leftovers for multiple dishes throughout the week. Below are several of my family’s favorite recipes using soaked brown rice:
• Soaked Brown Rice Breakfast Porridge
• Buttery-Herbed Brown Rice
• Green Quiche with Brown Rice Crust
Ingredients
- 1 cup of organic brown rice
- 1 tsp raw apple cider vinegar (or lemon juice)
- 2 cups warm filtered water
- 1/8 teaspoon of Celtic sea salt
Instructions
- Add above ingredients to a medium ceramic (or glass) mixing bowl and thoroughly combine.
- Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
- After soaking time is completed, drain mixture using a fine-mesh strainer and gently rinse.
- Place drained rice in medium saucepan and add approximately 1 3/4 cups water. Bring to a boil. Then, immediately cover and reduce heat until you achieve a gentle simmer.
- Cook approximately 25-40 minutes until rice has absorbed the liquid and reached the consistency you desire.
Hi! Thank you so much for this wonderful blog!! Can I cook rice in rice cooker once the rice has been soaked or do I need to cook on stove top? Thanks, Sue
Yes, you sure can use your rice cooker. You may need to adjust the liquid and cook time a bit since the rice does absorb a little water during the soaking process. Blessings to you, Kelly
Thanks!!!
My pleasure!
Tryed this today. This was the best brown rice I ever made. Soaking made a huge difference. Much lighter in texture.
That’s great, Stacey! So glad you enjoyed this recipe. Appreciate you taking the time to leave a kind note!
Blessings, Kelly
Is it safe for children under 3yrs to eat brown rice?
If your child does not have any allergies or health issues, it should be fine to include soaked grains (such as soaked brown rice) into his/her diet. If you are uncertain due to family allergy issues, it’s best to seek the advice of a naturopath or trained nutritional therapist who can review your family and child’s health history and do an evaluation or tests to determine foods that should be avoided. Blessings, Kelly
I’d wait till they were 18 just to be sure.
I got my rice soaking right now! I really like your blog. Thanks for all that you do. Your blog is so informative and spirit-filled!
aww, thanks, Becca! What blesses my heart more than anything is when someone can see my heart for the Lord here. Thank you so much! I appreciate you taking the time to leave a kind note of encouragement! Blessings, Kelly
Hi,
Thank you for the wonderful recipes! I’m trying this one for the first time & have a quick question. I just took the rice out from soaking & noticed an interesting smell…is it supposed to smell soured or something like that? I just rinsed the rice really well but still notice a sour/spoiled smell. Is this normal? I used lemon juice rather than the vinegar (don’t know if that matters or not). Thanks again.
Yes, the rice will have a slight soured smell (similar to the smell of buttermilk or sourdough starter) but it shouldn’t smell like rotten or spoiled food. “The nose, knows.” So if it smells rotten, rather than like a cultured product, it may have an issue. Do note however, that it’s really rare for any kind of issue to occur with soaking rice overnight, especially if you’re using vinegar or lemon juice. But still … If it truly smells spoiled, rather than simply soured, I’d err on the side of caution and toss it and try again. Blessings, Kelly
If I have sprouted brown rice should I still go through the soaking process before cooking it?
I have tried many of your recipes and they have come out great! A lot of times when I find a recipe I like and I follow it the end result comes out bland. I’m always saying the food needs more flavor, but not your recipes. Your site is my go to for recipes. Thank you for such great recipes!!
Hi, Ana! Thank you so much for your kind comments. I am so happy you’re enjoying this site! Regarding rice soaking – no need to soak sprouted rice – that’s the benefit of using it and sprouted flours – the process of sprouting is one way in which reduction of phytic acid takes place. Lots of blessings to you, Kelly