Soaked rice is better for you. It is healthier, easier to digest, and full of nutrients that are readily available after being soaked. Phytic acid binds up the nutrients, but soaking allows the rice (which is a seed) to release many wonderful minerals, breaking down the phytate. This allows your body to digest the proteins easier (great for gut health!)
For centuries, our ancestors from every corner of the world soaked and fermented all of their grains (for days sometimes!) before making them into cakes, casseroles, breads, and porridges. Even today, outside of modernized countries, soaking rice is still common practice. For example, in India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas.
How Long Do I Soak Rice?
Soaking rice for 10 minutes to 24 hours before cooking and depending on the rice, is enough time to break down the phytic acid.
Every type of rice and recipe calls for specific instructions, but this is generally how long to soak rice:
- Unmilled or unhusked whole grain brown, black, red, wild or other unpolished rice: Soak 6-12 hours
- Polished brown rice: Soak 4-6 hours
- Thai sticky rice: Soak overnight
- Basmati, jasmine and sushi rice: Soak 15-30 minutes, unless the recipe specifically recommends otherwise
- Short grain starchy and glutinous rice (arborio): Don’t soak
- Ordinary polished white rice: Soak 0-15 minutes (recommended but not necessary) (reference)
What is the Process of Soaking White Long Grained Rice?
The first step you will take in soaking long grained white rice, is simply rinsing the rice in a colander with warm water. After rinsing, place the rice in a glass bowl and cover with warm water. Let the rice soak for 10 minutes.
Drain the soaked the rice in the sink and rinse again with warm water. The rice is ready to cook at this point.
Easy Soaked Long Grained White Rice
- 1 cup white long grained rice
- 2 1/2 cups water
- 1/2 tsp salt
- Soak rice- Add 1 cup of rice to a colander and rinse under warm water using your hand to move the rice around. Then place the rice in a glass bowl and cover with warm water (about an inch). Let it soak for 10 minutes.
- Drain rice in a colander under warm water. Let sit.
- Fill a large saucepan with 3 cups of warm water. Bring to a boil. When boiling, put drained rice into the pan. Reduce heat to simmer, stir rice, add salt, and put a lid on the saucepan.
- Let cook for 12 minutes. DO NOT remove the lid.
- Remove lid and fluff with fork. Let sit 5 minutes. Serve hot.