Can seven color brown rice be boiled directly without soaking

Seven color brown rice can be boiled directly without soaking, but the taste will be hard and difficult to digest. The bran and germ retained on the outer layer of brown rice are rich in nutrients such as dietary fiber and B vitamins, and it takes longer to soften when boiled directly. If soaked for 2-4 hours in advance, it can shorten cooking time and improve taste. When cooking brown rice without soaking, it is necessary to increase the amount of water and cooking time. It is recommended to adjust the ratio of rice to water to 1:2.5. After boiling, reduce the heat and simmer for more than 40 minutes to allow the bran to fully absorb water and expand. This method can retain more nutrients, but the degree of starch gelatinization is lower, which may increase the burden on the gastrointestinal tract. People with weaker digestive function may experience bloating. After soaking, the cell structure of brown rice is looser, the cooking time can be shortened to about 30 minutes, and the rice grains are softer and more palatable. Soaking in cold water can promote the decomposition of phytic acid and increase mineral absorption, but refrigeration is necessary in summer to avoid spoilage. If time is tight, soaking in 50 degree water for 1 hour or cooking in a pressure cooker can balance efficiency and nutrition.

Brown rice, as a whole grain, is suitable as a substitute for refined white rice for the three high population, but individuals with abnormal kidney function need to control their intake. Whether soaked or not, it is recommended for first-time consumers to start with small amounts and pair with easily digestible dishes. When storing, pay attention to sealing and moisture prevention to avoid oxidation and deterioration of the oil in the bran, which may affect the flavor.