Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 I am a bit of a soymilk newbie but I know that generally speaking soaking grains and beans can help release cation minerals like calcium, phosphate and iron from being bound as indigestible with phytic acid, and help them cook. For white rice there is so little of these that it might not be worth the trouble. And the white rice itself will mostly cook in the 15-20 minutes it takes to make the soymilk. I soak a little rice (usually a couple tablespoons of brown rice) along with the beans I'm using to make soymilk for 5 or 6 hours. If you drink the milk for nutrition you should beware that the homemade rice milk has much less than the soymilk, but if you add some rice to the soybeans it can add a creamy texture. If you use a lot of rice the starch from the rice can make the milk so thick that it almost won't go through the strainer! http://en.wikipedia.org/wiki/Phytic_acid Slim , " Rhoda " <rsmith wrote: > > I haven't made any kind of milk in soy milk maker in months. In fact, I made 1 soy & 1 almond milk the first week I had machine & haven't made anymore. > Now I want to make some rice milk & I have a question about the recipes. Do you always soak the rice? I saw one recipe for brown rice & the recipe said to soak it. The white rice recipe didn't say to soak the rice prior to making it. > I'd like to make some milk using white rice so I was wondering if I should soak it or not. > anyone know? > thanks, Rhoda Quote Link to comment Share on other sites More sharing options...
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