Storing Uncooked Rice For Flavor & Freshness

Store in the refrigerator or freezer up to several months or under one year.

Rinsing The Rice

Removes the dirt and dust.

Cleaning The Rice

Cover the rice in a bowl of filtered water and move the rice with your hand or kitchen tool until the water turns milky white. This removes starches from the rice. Drain.

Soaking The Rice

Cover the rice with filtered water add a small amount of vinegar and let it set out on the countertop overnight for 6 to 8 hours before cooking. Soaking removes heavy metals like mercury and arsenic and other anti-nutrients. Anti-nutrients impair the digestion of the other good nutrients. 

Anti-nutrients

Phytic acid is an anti-nutrient that is found in rice, it can be neutralized in as little as 7 hours when soaked in water with the addition of a small amount of an acidic medium such as vinegar or lemon juice or yogurt. 

Soak using warm water to speed up any chemical reactions taking place in the rice and water.

Cooking the Rice

Using extra water will also get rid of more arsenic in the rice. Once the rice is cooked drain the extra water immediately. Rice is all about time and water with no peaking. I prefer a pressure cooker which also breaks down other anti-nutrients.

Each rice cooks with a different amount of water and different cooking time. Follow the cooking instruction for the type of rice you’re cooking.

Let the Rice Set

Remove from heat and the heat of the pan so that the rice does not continue to cook. Let it settle in for about 5 minutes or so. 

Eating the Rice

Keep carbs in check with serving size. ⅓ cup serving size with other foods.

Storing Cooked Rice

Cooked rice is very moist, which can be a breeding ground for bacteria growth if it is left at room temperature for more than two hours. …

1. Store in an airtight container in the refrigerator. 
2. Break up the rice with your hand and reheat with a little water. …

• Brown rice has 80% more arsenic. Be careful when substituting ingredients with rice flour products.
• Arborio is best for risotto and rice pudding.
• Jasmine is my favorite.
• Basmati is another favorite.

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