For the love of food
- Wash the brown rice in water. Remove the floating husks by decanting the water. Drain the rice in a colander.
- Transfer the rice to a large pot. Fill it with dechlorinated water until the water level rises 1 or 2 inches above the rice.
- Cover the pot and leave it to stand for 24 hours.
- Decant 10 percent of the soaking water into a glass container. Close the lid on the container and store it in a fridge.
- Drain the fermented rice in a colander. Add fresh water and cook.
- 2 cups of brown rice
- Dechlorinated water (leave water out on counter overnight with no lid to dechlorinate)