Making rice with rice is a very simple thing. However, different methods will produce rice with different textures and flavors. Experts have found that if you soak the rice before cooking, the resulting rice will be more fragrant and delicious. How to make rice with a richer aroma.
American scientists have discovered in their research that soaking brown rice in warm water before cooking can promote its "germination," stimulating the production of various enzymes in the rice. These active substances are very beneficial for human health and nutrient absorption. Studies have shown that eating more germinated brown rice can improve cognitive abilities and help prevent diabetes.
Steaming Rice
After soaking, brown rice can indeed promote nutrient absorption. For regular white rice, soaking it before steaming or cooking can have the same effect. First, soaking allows the rice grains to fully absorb water. This results in plump, full grains of rice that are fluffy, fragrant, and sweet, and easier to digest. Secondly, rice contains a substance called phytic acid, which can affect the absorption of protein and minerals in the body, especially important elements like calcium and magnesium. Although rice is high in phytic acid, it also contains an enzyme called phytase that can break it down. Soaking rice in warm water promotes the production of phytase, which can break down most of the phytic acid in the rice, thus minimizing its interference with the absorption of protein, calcium, magnesium, and other minerals. Additionally, soaking can also save time when steaming or cooking rice, making the process faster and the rice tastier.
However, the soaking time must be controlled properly; too long or too short is not ideal. It is generally best to use warm water at 30°C to 60°C and soak for less than half an hour. It is best to use the water used to soak the rice for cooking, as this can preserve more nutrients and make the rice's aroma richer.