How to make brown rice digestible without soaking.

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This is a recipe that makes brown rice digestible and removes the anti-nutrients, the phytates, from brown rice without the need for long soaking.  The recipe is from Nourishing Traditions, Sally Fallon.

  • 2 cups/7 oz/200 g long-grain brown rice.
  • 2 tbspn/1 0z/30 ml organic butter
  • 2 tbspn/1 oz/30 ml organic olive oil
  • 3 cardamon pods
  • 4 cups/2 pints/1 lt chicken stock
  • ½ tspn Celtic sea salt.

Serves 6-8.

  1. In a heavy casserole, melt the butter and oil together.
  2. Open the cardamon pods and add seeds to the oils.
  3. Sauté rice in the oils, stirring constantly, until the rice turns milky.
  4. Pour in the liquid, add salt and bring to a rolling boil.  Boil, uncovered for about 10 mins until the water has reduced to the level of the rice.
  5. Reduce flame to the lowest heat, cover tightly and cook for at least 1 ½hours or as long as 3 hours.   Do not remove the lid during cooking.

To make coconut rice, use 2 cups/1 pint/½ lt coconut water or 7oz/200g melted creamed coconut as part of the cooking liquid.  Yum.  And coconut is very good for us.

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