Cooking rice in Traditional Way

This is the way my grand mother used to make the rice. Most effective way with more nutrition and less carbohydrates. Due to busy lives we always try to cook without soaking. After following this method my family found lot of changes in health and i am glad to share or remind you of the process. Please ask your grand parents how they used to cook the rice and try and verify how your body reacts to it.

1) Take the required quantity of rice and wash 2-3 times with excess water.

2) Add 2 cups of water for 1 cup of rice and soak for 30 min to 1 hour. (Soaking is must)

White Rice Soak for 30min to 1 hour (winter soak up to 1:30 hrs)

Brown Rice Soak for 4-6 hours (winter 6-8 hours)

3) Boil water (5 cups of water for 1 cup of rice) in a Mud pot(if you are living in topical climate) , stainless steal pot.

Mud pots are used for the traditional way of cooking. But they need to be dried under sunlight every 10 days to retain the pores nature. As it is difficult to maintain in cold countries net better option is stain less steal cook pot with thick base.

4) Once the water comes to boil, drain the water from the soaked rice and add the rice to boiling water.

Phytic acid is an anti-nutrient found in grain and legumes which binds important minerals and prevents your body from fully absorbing them. Grains and legumes have varying amounts of Phytic acid present in them. Consumption of high levels of Phytates can inhibit absorption of Zinc, Iron, Calcium and Magnesium. Soaking grains and legumes and discarding the soaked water reduces the amount of Phytic acid considerably as it leeches into the water.

5) Keep the flame in medium and cook for 10 mins and keep check the water consistency. Add water if required.

6) Once the rice is cooked drain the starch water into a bowl.

7) When the starch is lukewarm, ferment the rice starch by adding a green chilli or fenugreek seeds. Keep it for min 12 hours for fermentation in winter more time is required. Check the taste it should be sour not foul.

The most soluble carbohydrates are removed from the rice, so sugar loading is decreased. Early stages of digestion of ingested material may be expected to cause less impact on blood glucose levels. Secondly, decrease in the food’s Kapha content as a result of reduction of easily available carbohydrates decreases tendencies to constipation, and improves elimination. Finally, the food’s added microbial content from the lactobacillus and yeast considerably increases its nutritional value.

8) Next time when cooking the rice instead of water add the fermented starch.